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