Category: vegan recipe

tart with tomatoes, mustard, and herbes de Pro…

tart with tomatoes, mustard, and herbes de Provence

recipe under the cut!

INGREDIENTS:

for the pâte feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the topping:

  • 2 tsp dijon mustard
  • ~2-3 tomatoes, very thinly sliced
  • 1 shallot, minced
  • 1 tbsp herbes de Provence (or savory, marjoram, rosemary, thyme, oregano as desired)
  • a few tbsp of grated vegan parmesan or Swiss cheese (or emmental or Gruyére) (optional)

INSTRUCTIONS:

for the pâte feuilletée:

pâte feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.

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2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.

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3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.

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4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.

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5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.

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6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.

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7. complete the final two turns and chill the dough for at least an hour, or overnight.

to assemble:

1. roll out the pâte feuilletée into a disc a few inches wider than your tart pan. lay out the dough, letting the excess hang over the sides.

2. spread mustard over the bottom of the pâte, followed by about half of the cheese.

3. spread tomato slices evenly over the cheese and top with the shallot, the remainder of the cheese, the herbs, and salt and pepper to taste.

4. fold the excess dough over the top of the tart.

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5. bake at 350F (180C) for 40-45 minutes, until the pâte feuilletée is deep golden brown.

vegan Kaab al Ghazal / Cornes de Gazelle (Moro…

vegan Kaab al Ghazal / Cornes de Gazelle (Moroccan almond-paste-filled cookies)

recipe under the cut!

INGREDIENTS:

for the dough:

  • 2 cups (270g) all-purpose flour (measured by spooning flour gently into a measuring cup and levelling it off)
  • 2 tbsp water
  • 1 tbsp vegetable oil
  • ¼ cup plus 2 tbsp melted vegan margarine
  • 2 tbsp orange blossom water

for the almond paste:

  • 1 ½ cup (225g) almonds
  • ½ cup (50g) sugar
  • 2 tbsp orange blossom water
  • ¼ tsp cinnamon
  • 2 tbsp melted vegan margarine

INSTRUCTIONS

for the dough:

1. add all ingredients for the dough into a large bowl. you should get a soft dough that just comes together without being sticky–add more water if necessary.

2. knead the dough for 10-20 minutes until it is smooth and elastic.

for the almond paste:

1. blanch the almonds by placing them in boiling water for about a minute, then gently pinching each one to remove its skin. dry thoroughly.

2. toast the almonds in a large pan over medium heat for a couple minutes until a shade darker.

3. grind almonds and remaining ingredients in a food processor or grinder until a smooth paste results.

to assemble the cookies:

1. take a portion of the dough (covering the dough that you’re not using so that it doesn’t dry out) and roll it out–it should be very thin but not translucent.

2. place about a tablespoon of almond paste on the dough in roughly the size and shape of a finger.

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3. fold the dough over the filling and press firmly to seal. form into a sharply curving crescent shape that is slightly narrower at the top than at the bottom. the direction from which you folded the dough should form the inside of the curve.

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4. use a pastry wheel to cut the cookie from the remaining dough. repeat until all of the dough has been used.

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5. place cookies on a baking sheet lined with parchment paper. prick a few holes in the top of each cookie with a fork or toothpick.

6. bake at 350F (175C) for 15-20 minutes, until a shade darker (be careful not to overcook them or they will be too tough–they shouldn’t be golden brown!)

the name of this cookie means “gazelle horns” or (in French) “gazelle ankles.” Kaab al Ghazal are commonly served with Moroccan mint tea. they may be dipped in orange blossom water and then covered in sugar, in which case they’re called Kaab al Ghazal M’fenned.

Moroccan orange semolina & almond cake, ve…

Moroccan orange semolina & almond cake, vegan

recipe under the cut!

INGREDIENTS:

for the cake:

  • 1 cup (160g) semolina flour
  • 1 cup (100g) almond flour
  • 2/3 cup vegetable oil
  • 1 cup soy milk
  • juice of ½ orange (about ¼ cup)
  • ½ cup + 2 tbsp (125g) granulated sugar
  • 1 tbsp baking powder
  • 2 tbsp cardamom
  • pinch of salt
  • zest of 1 orange

for the syrup:

  • ½ cup orange juice
  • 2 tbsp honey or amber / dark agave nectar
  • ¼ cup (30g) powdered sugar
  • 1 tbsp orange blossom water

INSTRUCTIONS:

for the cake:

1. preheat your oven to 355 F (180 C). add all dry ingredients to a large mixing bowl and stir to combine.

2. line an 8″ cake pan with parchment paper (you may need separate pieces for the bottom and for the sides), then grease the parchment paper with margarine.

3. mix wet ingredients in a medium-sized mixing bowl. add into the dry ingredients and stir until well combined. immediately bake for 40-45 minutes on the bottom rack of your oven, until a toothpick inserted into the middle of the cake comes out clean.

for the syrup:

1. combine orange juice, honey or agave nectar, and powdered sugar in a small pot. reduce over medium heat, whisking constantly, for about five minutes until the mixture begins to thicken.

2. remove from heat and stir in orange blossom water.

assembly:

1. allow the cake to cool completely before removing it from the pan and plating.

2. using a toothpick or something similar, prick holes all over the surface of the cake (making sure to penetrate all the way to the bottom). pour the syrup evenly over the surface of the cake and allow it to soak in for at least an hour.

this cake is commonly eaten with tea for breakfast or an afternoon snack.

vegan “beef” pastilla (Moroccan sweet and savo…

vegan “beef” pastilla (Moroccan sweet and savoury pie with almonds)

recipe under the cut!

INGREDIENTS:

for the warqa dough:

  • 1 ¾ cup bread flour
  • ¼ cup semolina flour / durum flour (or substitute all-purpose flour)
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 ¾ cup water

for the savoury filling:

  • 2 bags of gardein beefless tips
  • 1 white onion, chopped
  • about ¼ cup olive oil
  • 2 ½ tsp black pepper
  • 2 tsp cumin
  • 1 cinnamon stick, or 2 tsp ground cinnamon
  • 2 tsp ginger
  • 1 tsp paprika
  • 3 Follow Your Heart VeganEggs (optional)

for the almond filling:

  • 1 ½ cup almonds
  • 1 tbsp cinnamon
  • ¼ cup plus 1 tbsp granulated sugar
  • 1 tbsp orange blossom water

to form the pastilla:

  • ¼ cup vegan margarine, melted

for the topping:

  • additional almonds
  • powdered sugar
  • ground cinnamon

INSTRUCTIONS:

for the warqa:

1. add flours and salt to a food processor and pulse a few times to sift.

2. add the wet ingredients and process on low for 1-2 minutes, until you get a smooth batter.

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3. refrigerate the batter for at least two hours, or overnight.

4. bring a few inches of water to a fast boil in a large pot, and place a large, nonstick pan over the pot, tying it with kitchen string if necessary–this will help to evenly distribute heat and prevent the warqa from drying out. allow the pan to heat for a few minutes.

5. using a pastry brush, brush a thin layer of batter onto the pan in large, circular strokes, filling the entire pan. carefully apply a second layer to any bare spots (but don’t worry about small holes or feathery edges).

6. cook until the warqa becomes opaque and the edges start to curl, about 2 minutes. loosen the edges of the dough with a spatula and peel the dough off of the pan using your hands.

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7. flip the dough over onto a plate covered with a paper towel, and lay another paper towel on top of it. repeat, stacking the sheets of dough on top of each other, until you’ve used all of the batter.

for the savoury filling:

1. defrost the frozen beefless tips by placing the bags in a larger bowl filled with hot water.

2. mix the oil and spices in a large bowl and coat the beefless tips with the mixture. refrigerate for 1-2 hours to marinate.

3. cut beefless tips in half or thirds, as desired.

4. heat a few tablespoons of olive oil in a large pan over medium heat until water splashed in the pan sizzles. add chopped onion and cook for about 30 seconds to flavour the oil.

5. add beefless tips and marinade and cook for 4-6 minutes, stirring often, until almost done (don’t overcook them or they’ll become tough!). set aside.

6. prepare and scramble three VeganEggs according to package directions (optional).

for the almond filling:

1. blanch the almonds by boiling them in water for about a minute, emptying them into a colander and rinsing with cool water, and gently pinching the skins to remove them.

2. fill a large pan with 1-2 cm of vegetable oil and heat until sizzling. fry the almonds for about 10 minutes, stirring often, until golden brown. set aside some almonds for a topping, if desired.

3. pulse almonds, sugar, cinnamon, and orange blossom water a few times in a food processor until you get coarse crumbs.

forming the pastilla:

1. place one sheet of warqa in the bottom of a pie pan and brush with melted margarine. place 4-5 more sheets around the pan so that they cover all of the sides and hang over the edge, brushing each one with more melted margarine. add 2 more sheets of warqa in the middle, brushing each with margarine.

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2. place the savoury filling in the pie, making sure that it’s even and spread all the way to the edges.

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3. (optional): add another sheet or two of warqa on top of the savoury filling and brush with margarine.

4. spread the almond filling over the warqa, making sure that it’s even and spread all the way to the edges.

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5. add another 2-3 sheets of warqa, brushing each with margarine, and fold the excess inwards.

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6. fold the excess warqa around the sides of the pan inwards, brushing each sheet with more melted margarine.

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7. cover the pastilla with 1-2 more sheets of warqa, tucking the excess into the sides of the pie pan. brush the entire thing with more margarine to seal.

8. bake on the center rack of an oven at 400F for about 40 minutes, until warqa is golden brown and crisp. allow to cool slightly before removing from pan.

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to decorate:

1. cover the surface of the finished pastilla with powdered sugar, ground cinnamon, and fried almonds as desired. try doing an image search for “Moroccan pastilla” or “pastilla marocaine” for decoration ideas.

cut carefully and serve! pastilla is often eaten with harissa, a North African hot sauce made with red peppers.

Moroccan cauliflower tajine with carrots, pota…

Moroccan cauliflower tajine with carrots, potato, and olives

recipe under the cut!

ingredients:

  • 1 white onion, chopped
  • 3 cloves of garlic, minced
  • 1 small head of cauliflower
  • 3 tomatoes
  • 3 potatoes (to replace the meat that’s more common in a cauliflower tajine)
  • 2-3 large carrots
  • ½ cup bitter olives
  • pinch of saffron
  • 1 bouquet of parsley
  • 1 bouquet of cilantro
  • 1 tbsp salt, or to taste
  • 2 tsp ras el hanout (optional)
  • 2 tsp black pepper
  • 2 tsp ground ginger
  • 1 tsp paprika
  • 1 stick of cinnamon, or 1 tsp ground cinnamon
  • ½ tsp cardamom
  • ½ tsp mace (or substitute nutmeg)
  • ¼ cup olive oil
  • 1 cup water

instructions:

1. prepare the vegetables: quarter or slice the tomatoes; peel and cut the potatoes into (very) large cubes; peel carrots and cut in half lengthwise (from the greens end to the tip) and crosswise; break the cauliflower into large florets.

2. place chopped onion, garlic, and saffron in the bottom of a large clay cooking tajine (you can also use a Dutch oven, a slow cooker, or a thick pot with a diffuser).

3. arrange the vegetables that take the longest to cook on the bottom of the tajine and the ones that cook the fastest towards the top. in this case, the potatoes are added first, then the carrots, then the cauliflower, then the olives. I prefer to quarter the tomatoes and put them in the centre underneath the other vegetables, but you can also slice them and lay them on top.

4. add parsley and cilantro over top of the vegetables, then sprinkle the spices evenly over the tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables.

5. cover and cook on low for 2 to 3 hours, occasionally pouring liquid from the bottom of the tajine back over the top of the vegetables, until vegetables are tender and cooked all the way through.

hssoua belboula (Moroccan barley and milk soup…

hssoua belboula (Moroccan barley and milk soup, optionally vegan)

recipe under the cut!

ingredients:

  • 1 cup (200g) barley grits, or pearl barley ground into a coarse meal in a spice / coffee grinder
  • 5 ¾ cups (135cl) water
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 tsp ground cumin
  • ½ tsp ground black pepper
  • 2 cups (50cl) whole milk (or soy milk plus 2 tbsp vegan margarine–to mimic the higher fat content of whole milk)
  • 2 tbsp butter or vegan margarine
  • 2/3 cup (16cl) evaporated milk (or 1 1/3 cup soy milk simmered over a low flame until it is halved in volume–don’t allow it to reach a rolling boil). [this should not be confused with sweetened condensed milk! you can also make evaporated milk by simmering dairy milk until its volume is about halved.]

instructions:

1. pick through the barley grits to remove debris. wash several times in a large bowl until the water comes away clear.

2. combine barley, water, olive oil, salt, cumin, and black pepper in a medium-sized pot. bring to a boil over medium heat, then reduce to a simmer and cook for 30-35 minutes, stirring occasionally, until the barley grits are tender (this time may differ depending on how fine or coarse your grits are).

3. stir in the whole milk (or soy milk and margarine) and continue to simmer for 3-5 minutes.

4. remove from heat and stir in the butter (or margarine) and evaporated milk. taste and adjust spices.

* you can adjust the thickness of this soup by increasing or decreasing the amount of milk and water added, or by using finer or coarser barley grits. you can also make this soup without evaporated milk–just replace half the water with milk.

hssoua is made with barley or semolina and is a common breakfast food during Ramadan. it is eaten with additional cumin and/or olive oil, or sweetened with sugar or honey.

date & walnut basil pesto with angel hair …

date & walnut basil pesto with angel hair pasta (optionally vegan)

recipe under the cut!

ingredients:

  • 2 ½ cup fresh basil
  • ½ cup walnuts, roughly chopped
  • ½ cup olive oil
  • 2 cloves garlic
  • 2 tsp nutmeg
  • 1 tsp coriander
  • ½ tsp salt

  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • 1 8oz. bag of angel hair nests
  • (vegan) parmesan cheese to top

instructions:

1. pulse basil, walnuts, and garlic in a food processor until well incorporated.

2. add olive oil gradually while the food processor runs on low.

3. stir in nutmeg, coriander, salt, black pepper, and lemon juice. taste and adjust.

4. prepare angel hair nests according to package directions. remove them from the water with a slotted spoon and place directly into serving dishes to prevent them from coming apart.

5. top with pesto, parmesan cheese, chopped dates and additional basil as desired.

coconut fried rice with tofu and eggplantrecip…

coconut fried rice with tofu and eggplant

recipe under the cut!

ingredients:

  • 3 cups (dry) jasmine or basmati rice
  • 1 package extra firm tofu
  • 6 cups eggplant (two medium or one large), cut into large cubes
  • 2 tbsp curry powder
  • 1 tbsp salt
  • 3 tbsp coconut oil
  • 6 tbsp coconut cream solids (from a can of coconut milk or coconut cream left to separate overnight in the fridge)
  • about an inch fresh ginger, peeled and minced
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp rice vinegar
  • 2 tsp lime juice
  • 2 tsp salt
  • 2 tsp white pepper
  • green onions to garnish

instructions:

1. prepare rice according to package directions, making sure to rinse it several times with cool water to remove excess starch. for best results, soak the rice in cool water for about half an hour after rinsing and before cooking. after cooking, set the rice aside in the refrigerator.

2.

slice open the package of tofu on one side and drain out as much water as you can. press the tofu: place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave for about 30 minutes to remove moisture.

3. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.

4. meanwhlie, spread the cubed eggplant in a single layer over the bottom of a large dish, or a cutting board, laid with paper towels. coat evenly with 2 tbsp curry powder and 1 tbsp salt. cover with more paper towels and weight evenly (with a few cans of soup on top of a smaller cutting board, for example) to remove water. leave for about an hour.

5. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside.

6. heat coconut oil over medium-high heat in a large pan, or a wok (if you have a gas stove and a wok ring) until it’s spluttering. add ginger and cook for about thirty seconds, stirring constantly, until fragrant.

7. add eggplant and cook, stirring occasionally, until tender and golden brown. set aside, keeping the oil.

8. add the solids from a separated can of coconut milk or cream (this should work out to around 6 tbsp) and raise heat to high. bring to a boil.

9. add rice, soy sauce, brown sugar, rice vinegar, lime juice, salt, white pepper, and more curry powder as desired. fry, adding more coconut oil as necessary, for 2-3 minutes.

10. add eggplant and tofu and continue to fry for another minute or two.

11. top with green onions as desired.

vegan carrot cake

vegan carrot cake

recipe under the cut!

makes one two-layered 9″ cake, or one 9″ x 13″ loaf

INGREDIENTS:

for the cake:

  • 3 ¼ cups (390g) all-purpose flour
  • 2 cups (200g) shredded carrot
  • 2 cups (440g) light brown sugar
  • 1 tsp salt
  • 2 ¼ tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • about 1 cup total chopped and toasted walnuts and/or pecans (optional)
  • 2/3 cup (160mL) vegetable oil
  • 2 cups (470mL) water
  • 2 tbsp apple cider vinegar
  • 1 tbsp plus 1 tsp vanilla extract

for the cream cheese frosting (makes a generous amount):

  • 12oz vegan cream cheese (1 and a half standard tubs)
  • ½ cup (1 stick) vegan margarine, softened
  • ½ cup (115g) vegan sour cream
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 3-4 cups (375-500g) vegan powdered sugar
  • pinch of nutmeg
  • toasted walnuts and pecans for garnish

INSTRUCTIONS:

for the cake:

1. combine flour, brown sugar, salt, baking soda, and spices in a large bowl (if measuring flour by volume, gently spoon it into a measuring cup until it’s heaping and then level it off. brown sugar should be packed tightly into the measuring cup).

2. grate, or shred using a food processor, peeled carrots or baby carrots and mix into the other dry ingredients. toast chopped walnuts and pecans on a dry skillet over medium heat for a few minutes until a shade darker and add half to most of them to the batter, if desired.

3. mix the wet ingredients–oil, water, vinegar, and vanilla–into a small bowl. add into wet ingredients and stir until well combined.

4. grease two 9″ cake pans, or one 9″ x 13″ loaf pan, then line the bottoms and sides with parchment paper (you made need to use two separate pieces–one for the bottoms and one for the sides). divide the batter evenly between the pans and bake at 350 F (175 C) for 35 – 45 minutes, until a toothpick inserted in the center of the cake comes out dry.

for the frosting:

1. combine cream cheese, margarine, and sour cream in a large bowl and beat with an electric mixer until creamy. stir in maple syrup and vanilla.

2. add sugar one cup at a time, continuing to beat, until the desired consistency is achieved (it should be thick enough to coat the sides of the cake). add nutmeg if desired.

to assemble:

1. allow cake to cool for ten minutes before removing from cake pans (the parchment paper should make this easy–if you didn’t use any and your cakes are stuck, just flip the pans upside down and wait) and allow to cool completely before frosting. top with the remaining toasted nuts.

vegan onion and “egg” tart with fig jamrecipe …

vegan onion and “egg” tart with fig jam

recipe under the cut!

makes one 9″ tart

INGREDIENTS

for the crust:

  • 1 ¼ cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp vegan margarine
  • 5 tbsp ice-cold water

for the filling:

  • 3 tbsp vegan margarine
  • 5-6 onions
  • 2 tsp dried thyme, or 2 tbsp fresh thyme
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tsp nutmeg
  • 6 cloves chopped garlic, or to taste
  • 1 cup vegan mozzarella cheese, shredded (optional)
  • 2 VeganEggs, prepared according to instructions on package
  • ¼ cup non-dairy milk

INSTRUCTIONS

for the crust:

1. sift flour and salt into a large mixing bowl.

2. cut margarine into the flour with a knife or a pastry blender until the chunks are about the size of peas.

3. add water 1 tablespoon at a time and knead until dough just comes together, being careful not to overwork it. wrap dough in plastic wrap and refrigerate while you prepare the filling.

for the filling:

1. cut onions in half lengthwise and lay them cut-side down. make four to five cuts through the onion lengthwise, angled towards the center of the onion, such that you get visible rings. crush, peel and chop garlic.

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2. heat butter over medium-high heat in a large pan. cook onions, salt, pepper, nutmeg, and thyme for about 10 minutes, stirring occasionally, until the onions are softened and translucent. reduce the heat to medium-low, add garlic, and cook for about another 20 minutes, stirring occasionally, until the onions have caramelized and attained a deep golden brown color.

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3. remove from heat. beat two VeganEggs (aka, just the powder mixed with water) with ¼ cup non-dairy milk and stir into the warm filling.

to assemble:

1. roll out dough between two lightly floured sheets of plastic wrap or wax paper.  form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move around. the dough should be roughly 1/4″ thick.

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2. remove the top layer of plastic wrap and flip the dough over into a 9″ tart tray or pie tin. press the dough into the edges of the tin with a fork, making sure that it’s pressed all the way down into the corners. don’t work the dough with your hands too much or you risk melting the butter. prick holes into the bottom of the dough with a fork

optionally, refrigerate the crust for another half hour or so before baking (this should make the finished product more flaky).

3. cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking.

4. parbake the crust at 400 F for 12 minutes. remove the pie weights and cook for another 5 minutes, until the edges are lightly golden brown.

5. pour the filling into the pie and bake for another 25-30 minutes until the edges of the crust are golden brown.

6. cover the edges of the crust with aluminum foil and continue to bake until the filling of the tart is no longer liquid.

7. top with shredded mozzarella and sliced fresh figs, or serve with fig jam.