I wanted to brand some form of crostata, or galette-type, free-form tart, which I’ve done successfully inward the by (and accept the video to attempt out it), but instead of using measure pie crust dough, I decided to attempt something a footling to a greater extent than rustic, in addition to savory, using spelt flour in addition to olive oil.
I knew this would span beautifully alongside the sugariness fruit, in addition to tangy cheese, but what I didn’t know, was that it would halt upwardly existence agency likewise crumbly, in addition to pretty much useless every bit a tart crust. So, I crumbled it into the bottom of a shallow ramekin, in addition to the balance is history.
As predicted, the combination of flavors actually worked extraordinarily well, in addition to the somewhat gritty texture of the “crust,” added to the interest. But, what the heck is this? I don’t intend it’s a tart. An upside-down crumble? Sandy tart? I laissez passer up, but if you lot accept some fourth dimension to kill, I’d dearest to know what you lot would telephone band this delicious accident. Semantics aside, I promise you lot laissez passer this a attempt soon. Enjoy!
For the crust (makes plenty for close four modest tarts):
1 loving cup sprouted spelt flour
1 tsp kosher salt
1 tsp sugar
1/4 loving cup olive oil
3 or four tbsp water, or plenty to shape a crumbly dough
For i “tart:”
about 1/3 loving cup “crust” mixture
2 ounces creamy fresh caprine animal cheese
1 dark mission fig, sliced
tiny pinch of salt
very tiny pinch of cayenne
1 tbsp white sugar
spring of fresh lemon thyme
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