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Rustic Fig, Serrano Ham & Hazelnut Tartines

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Introduction

Discover the delightful blend of flavors in our Rustic Fig, Serrano Ham & Hazelnut Tartines recipe. This dish combines the nutty essence of hazelnuts with the sweetness of figs and the savory bite of Serrano ham for a truly unforgettable taste experience that’s sure to impress at any gathering or simply as an indulgent treat for yourself.

Tips for this recipe

For best results, ensure your ingredients are fresh and high-quality—this significantly enhances the flavors in your tartines. Also, handle the hazelnuts with care to create a superfine flour consistency which is crucial for achieving that perfect texture in our crust.

Why you will love this recipe

This Rustic Fig, Serrano Ham & Hazelnut Tartines dish isn’t just a meal; it’s an adventure for your taste buds that brings together rustic elements and sophisticated flavors. The combination of sweet figs, creamy goat cheese, crispy hazelnut crust, and savory ham creates layers upon layers of delightful tastes that make each bite memorable.

Ingredients

3/4 cup (105 g) superfine brown rice flour, plus more for dusting
1/4 cup (35 g) millet flour
3 tablespoons hazelnut flour
2 tablespoons tapioca starch
2 teaspoons ground chia seeds
1 teaspoon chopped fresh parsley
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water
2 tablespoons hazelnuts
4 ounces (110 g) creamy goat cheese
8 ounces (225 g) Black Mission figs, halved
6 thin slices (3 ounces or 90 g) Serrano ham
1 cup (40 g) watercress, tough stems removed
1/4 small red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons balsamic vinegar

Adviced equipments

Hand Mixer
Stand Mixer with Paddle Attachment
High-Speed Blender
Food Processor with Slicing Blade
Nut Grinder
Cheese Grater
Fine Mesh Strainer
Mandoline Slicer (for thinly slicing ham and figs)
Tartine Pan
Heavy Duty Baking Sheet
Cutting Board with Non-Slip Surface

History of the recipe

The art of combining sweet fruits like figs with savory ingredients such as Serrano ham is rooted in a history that spans centuries and cultures. This particular combination, enhanced by the nutty depths of hazelnuts and elevated through innovative crust-making techniques using brown rice flour, represents an evolution of classic flavors into modern gastronomy. The use of superfine brown rice flour for a delicate yet sturdy tartine base speaks to contemporary trends in healthy baking and the quest for gluten alternatives without sacrificing texture or taste.

fun facts about this recipe

Did you know? Figs have been cultivated since ancient times, with their earliest known domestication dating back to at least 9500 BCE in the Middle East. They were highly prized by ancient civilizations for their nutritional value and sweetness. Serrano ham hails from Spain’s mountainous regions, where the dry climate helps preserve this delicate meat. The combination of figs and Serrano ham is a culinary match made in heaven, showcasing how global flavors can come together to create something uniquely delightful.

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Rustic Fig, Serrano Ham & Hazelnut Tartines

Rustic Fig, Serrano Ham & Hazelnut Tartines

amanda

Equipment

  • Hand Mixer

  • Stand Mixer with Paddle Attachment

  • High-Speed Blender

  • Food Processor with Slicing Blade

  • Nut Grinder

  • Cheese Grater

  • Fine Mesh Strainer

  • Mandoline Slicer (for thinly slicing ham and figs)

  • Tartine Pan

  • Heavy Duty Baking Sheet

  • Cutting Board with Non-Slip Surface

Ingredients

  • 3/4 cup (105 g) superfine brown rice flour, plus more for dusting

  • 1/4 cup (35 g) millet flour

  • 3 tablespoons hazelnut flour

  • 2 tablespoons tapioca starch

  • 2 teaspoons ground chia seeds

  • 1 teaspoon chopped fresh parsley

  • 1 teaspoon fresh thyme leaves

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes

  • 6 to 8 tablespoons ice water

  • 2 tablespoons hazelnuts

  • 4 ounces (110 g) creamy goat cheese

  • 8 ounces (225 g) Black Mission figs, halved

  • 6 thin slices (3 ounces or 90 g) Serrano ham

  • 1 cup (40 g) watercress, tough stems removed

  • 1/4 small red onion, thinly sliced

  • 1 tablespoon olive oil

  • 2 teaspoons balsamic vinegar

Instructions

1

Instruction 1

1. Combine the first nine ingredients in a food processor. Pulse three times to aerate. Add the cold butter and pulse ten times, until the butter is the size of small peas. Add 6 tablespoons of ice water and pulse. The dough does not need to form a ball. Simply press the dough and see if it comes together. If it seems crumbly, add another tablespoon of ice water.
2

Instruction 2

2. Transfer the dough onto a work surface and knead it a couple of times. Quickly form it into a 6-inch square. Do not handle the dough too much, and don't worry if it isn't a perfect square. Wrap the dough in plastic wrap, flatten it, and refrigerate it for 30 minutes.
3

Instruction 3

3. Preheat the oven to 375°F (190°C). Remove the dough from the refrigerator. It is best to work on a cold surface, such as marble. Dust your surface and your rolling pin with a little bit of superfine brown rice flour. Roll the dough to a rectangle that is approximately 7 by 10 inches and 1/4 inch thick. Again, it doesn't have to be perfect. Work quickly so the dough doesn't become too soft. If it cracks, pinch it back together.
4

Instruction 4

4. Transfer the rolled dough to a baking sheet lined with parchment paper. Trim the edges with a pie cutter if desired. Chill the dough for 20 minutes or until firm.
5

Instruction 5

5. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let the crust cool while preparing the topping (leave the oven on). I recommend arranging the topping while the crust is slightly warm, as the warmth brings out all the flavors.
6

Instruction 6

1. Reduce the oven temperature to 350°F (180°C). Place the hazelnuts on a baking sheet and toast them for 5 to 7 minutes or until golden and the skin begins to loosen. Transfer them to a kitchen towel and rub them together to remove their skins. Let them cool. Coarsely chop them.
7

Instruction 7

2. Place the goat cheese in a bowl and quickly stir it to loosen it. Spread over the warm tart.
8

Instruction 8

3. Arrange the figs, ham, watercress, red onion, and toasted hazelnuts over the goat cheese. Drizzle the olive oil and balsamic vinegar over the top. Cut into squares and serve immediately.
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