Fresh Fig and Goat Cheese�Tart?

There are worse problems in the kitchen than making something that tastes amazing, but is very difficult to name. Like, for example, something that�s easy to name, but tastes terrible. Luckily, this fresh fig and goat cheese �tart� was the former.

I wanted to make some sort of crostata, or galette-type, free-form tart, which I�ve done successfully in the past (and have the video to prove it), but instead of using standard pie crust dough, I decided to try something a little more rustic, and savory, using spelt flour and olive oil.

I knew this would pair beautifully with the sweet fruit, and tangy cheese, but what I didn�t know, was that it would end up being way too crumbly, and pretty much useless as a tart crust. So, I crumbled it into the bottom of a shallow ramekin, and the rest is history.

As predicted, the combination of flavors really worked extraordinarily well, and the somewhat gritty texture of the �crust,� added to the interest. But, what the heck is this? I don�t think it�s a tart. An upside-down crumble? Sandy tart? I give up, but if you have some time to kill, I�d love to know what you would call this delicious accident. Semantics aside, I hope you give this a try soon. Enjoy!

For  the crust (makes enough for about 4 small tarts):

1 cup sprouted spelt flour

1 tsp kosher salt

1 tsp sugar

1/4 cup olive oil

3 or 4 tbsp water, or enough to form a crumbly dough

For one �tart:�

about 1/3 cup �crust� mixture

2 ounces creamy fresh goat cheese

1 black mission fig, sliced

tiny pinch of salt

very tiny pinch of cayenne

1 tbsp white sugar

spring of fresh lemon thyme