Recipe: <!-- -->Savory Fig and Goat Cheese Tart with Arugula<!-- -->
A delicious crust of Marcona almonds makes a rich base for fig spread and goat cheese. Arugula's sharp flavor serves as an ideal counterpart to the richness of the tart.
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Cooking tools:
- Food processor
- Tart pan
- Oven
- Measuring cup
- Mixing bowl
- Measuring spoon
- Spatula
- Plastic wrap
- Baking sheet
- Whisk
- Serving bowl
- Tongs
- Chef's knife
- Cutting board
- Pastry brush
- Cooling rack
- Kitchen scale
Ingredients
- 1/2 cup Marcona almonds
- 3/4 cup all-purpose flour, divided
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 2 tablespoons honey
- 1/3 cup fig spread
- 3 ounces fresh goat cheese, crumbled
- 2 cups packed baby arugula or mixed salad greens
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- fine sea salt
- ground black pepper
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