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Izelle Hoffman – Fig & Sage tart

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Izelle Hoffman – Fig & Sage tart

Izelle Hoffman – Fig & Sage tart

Tyd: 10 min

Bedien: 8 porsies



500g Sweet potato mash

1 cup Almond flour

1 tsp Crushed garlic

2 heaped tbsp Sesame seeds

1 tsp oryx Salt

1 heaped tsp Dried sage

2 Eggs

5 whole figs cut in 1/4’s

1 tbsp olive oil

1/4 tsp oryx salt

1/4 tsp ground black pepper

50g dried chopped figs

1 red salad onion diced

1 tbsp Olive oil

2 tbsp Balsamic vinegar 

2 tbsp raw Honey

1/4 tsp Oryx Salt

30g Pine nuts



Pre heat oven to 200’C

Prepare baking dish with non-stick spray

In a medium size frying pan, fry the onion in 1 tbsp of olive oil till golden,

Add the honey and balsamic vinegar and allow to caramelize, season with 1/4 tsp salt but remove from heat before the sauce goes completely sticky.

Set aside

In a mixing bowl, mix the sweet potato mash, almond flour, 1 tsp salt, crushed garlic, sesame seeds and dried sage.Whisk the 2 eggs separately till fluffy before adding it to the sweet potato mixture, stir well.Transfer the sweet potato mix in a baking dish and create a base- I do prefer an uneven texture so no need to smooth it out completely.

Cut the figs into 1/4 pieces place in a mixing bowl, add 1 tbsp of olive oil, 1/4 salt and ground black pepper and mix well, then arrange on top of the sweet potato base and sprinkle the dried fig pieces overFinish off by dripping the figs with the caramelized onion and sprinkle with pine nuts,

Bake for 25-30minutes 

Remove from the oven

Bedien met:

Garnish with almond flour, sesame seeds and fresh sage leaves before serving and enjoy

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