Rustic Fig, Serrano Ham & Hazelnut Tartines

Name: Rustic Fig, Serrano Ham & Hazelnut Tartines
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 0 teaspoons freshly ground black pepper; 105 grams 3/4 cup superfine brown rice flour, plus more for dusting; 2 teaspoons ground chia seeds; 225 grams ounces Black Mission figs, halved; 1 teaspoon chopped fresh parsley; 1 teaspoon fresh thyme leaves; 110 grams ounces creamy goat cheese; 3 Tbsps hazelnut flour; 2 Tbsps hazelnuts; 6 Tbsps ice water; 35 grams 1/4 cup millet flour; 1 Tbsp olive oil; 0 smalls red onion, thinly sliced; 1 teaspoons salt; 2 Tbsps tapioca starch; 40 grams cup watercress, tough stems removed

Rustic Fig, Serrano Ham & Hazelnut Tartines might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 405 calories, 11g of protein, and 21g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, pepper, ground chia seeds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Make the crust

Ingredients you will need

Crust

Combine the first nine ingredients in a food processor. Pulse three times to aerate.

Equipment you will use

Food Processor

Add the cold butter and pulse ten times, until the butter is the size of small peas.

Ingredients you will need

Butter

Peas

Add 6 tablespoons of ice water and pulse. The dough does not need to form a ball. Simply press the dough and see if it comes together. If it seems crumbly, add another tablespoon of ice water.

Ingredients you will need

Water

Dough

Transfer the dough onto a work surface and knead it a couple of times. Quickly form it into a 6-inch square. Do not handle the dough too much, and don’t worry if it isn’t a perfect square. Wrap the dough in plastic wrap, flatten it, and refrigerate it for 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 375°F (190°C).

Equipment you will use

Oven

Remove the dough from the refrigerator. It is best to work on a cold surface, such as marble. Dust your surface and your rolling pin with a little bit of superfine brown rice flour.

Ingredients you will need

Brown Rice Flour

Dough

Equipment you will use

Rolling Pin

Roll the dough to a rectangle that is approximately 7 by 10 inches and 1/4 inch thick. Again, it doesn’t have to be perfect. Work quickly so the dough doesn’t become too soft. If it cracks, pinch it back together.

Ingredients you will need

Dough

Roll

Transfer the rolled dough to a baking sheet lined with parchment paper. Trim the edges with a pie cutter if desired. Chill the dough for 20 minutes or until firm.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Bake for 20 to 25 minutes, until golden brown.

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Oven

Remove from the oven and let the crust cool while preparing the topping (leave the oven on). I recommend arranging the topping while the crust is slightly warm, as the warmth brings out all the flavors.

Ingredients you will need

Crust

Equipment you will use

Oven

Prepare the topping

Reduce the oven temperature to 350°F (180°C).

Equipment you will use

Oven

Place the hazelnuts on a baking sheet and toast them for 5 to 7 minutes or until golden and the skin begins to loosen.

Ingredients you will need

Hazelnuts