“A collection of light recipes from around the world brings new meaning to the term fusion cooking.” –Bon Appetit
Passover is quickly approaching, with its age-old celebrations and a great opportunity to gather loved ones under the same roof. While Jewish food is not typically known for its healthy qualities, there are simple variations to traditional recipes that can easily transform delicacies into low-fat treats. Below is a recipe from The Healthy Jewish Cookbook, for an Olive Fig Tart. Please don’t be scared off by the odd sounding recipe name, it calls for olive oil – not olives!
OLIVE FIG TART
Health note:
With no saturated fat, the health-giving benefits of olive oil, calcium from the yogurt and the unique cancer-protective chemicals and enzymes in the figs, this is a great dessert, which actually improves digestion after a meal rather than lying heavily on the stomach.
For the olive-oil pastry:
225 g (8oz) plain flour
200 ml (7fl oz) olive oil
1 egg, beaten
1 teaspoon brown caster sugar
For the filling:
12 fresh, ripe figs
50ml (2fl oz) double cream
100g (3.5oz) live natural yogurt
1 teaspoon almond essence
2 Tablespoons runny honey
Method:
To make the pastry, put all the pastry ingredients into a food processor and blend, using kneading blade, until they make a dough – about 2 minutes. Mould into a ball, wrap in clingfilm and leave in the fridge for at least 1 hour.
Preheat oven to 350 degrees F. Lightly grease a 9 inch loose-bottomed flan tin. Use the pastry to line the tin, and prick lightly with a fork all over. Line the pastry with non-stick baking paper, cover with dried beans and bake for 10-15 minutes. Remove the beans and paper and bake for 5 more minutes to crisp the pastry.
Cut the figs in half lengthways and arrange on the pastry. Whisk together the cream, yogurt, almond essence and honey. Pour over the figs and bake for 50 minutes, until the cream mixture is set. Serve warm or cold but not chilled.
Serves 4-6
This cookbook features healthy starters, soups, vegetables & salads, main courses, puddings, and biscuits & cakes. It also details a few of the most important Jewish festivals, and explains what it means to be Kosher.
CLICK HERE to learn more about The Healthy Jewish Cookbook by Michael van Straten.
CLICK HERE for more books on Judaism.
This blog’s great!! Thanks
.
I would like to make this recipe, but what does “serve warm or cold, not chilled” mean?
Isn’t chilled the same as cold?
Can I serve this at room temperature?
I love figs and thought this was a great sounding tart.
Thanks!
Hi Stacy,
That is sort of confusing! I think it means that you should serve it warm or at room temperature, instead of refrigerated.
Let me know how it turns out!
Best,
Talia
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