Today is my 2-yr blogiversary. I cannot believe how time has flown, how much I’ve learned and how much fun I’ve had doing this. I started this out for a few reasons, because I wanted a creative outlet to show my love of healthy cooking and love of food. And to ultimately share that with all of you. I’ve since learned so much more, enrolling in nutrition school, improving my cooking skills, photography skills and meeting amazing people in the process. It’s become more than a creative outlet and is like my happy place. Developing recipes, cooking, taking photos and sharing, on repeat. ::happy dance::
2 years ago today, I posted a plum almond tart recipe… my very first recipe post. I took the photos with my iPhone on my coffee table (I at least knew about the natural light thing… and get plenty of it in my living room). I thought the photos were THE BOMB. The tart came out DELICIOUS. I was walking on sunshine, thats what the recipe will always remind me of. And it wasn’t really planned that I’d be posting yet another tart today, until I realized I was literally building on that old recipe now with this mouthwatering balsamic fig & goat cheese tart. Same exact crust I made back in the day, but with a new sweet and salty topping. It’s one of those staple recipes you can throw anything you’d like on top and discover something new each time while feeling like a pro. Funny how that worked out.
It got me thinking about what other recipes I go back to time and time again, what recipes are my most popular and which ones could use a little love and re-vamping now that I’ve become a little more experienced in the kitchen and with ingredients I like to use for both flavor and health benefits. I think I’ll be revisiting some oldies and taking them up a notch.
OH AND. The site makeover… I’ve been testing out a new layout, one to look more like a recipe box you can easily thumb through. What do you think?! I’m really liking it. It’s a nice refresh and very fitting to do it now for my 2-yr mark as well as right as the summer is coming to an end. Virgo is inspiring me to be so organized, that I’m even taking that into the blog design as the blog evolves.
I hope you keep following along and hope you keep trying my recipes. I love hearing your feedback, hearing things like “this is the best gf vegan cookie I’ve ever tried” or “this lasagna is a staple in my house” literally does nothing but warm my heart and remind me why I love this so much!! Not even the warmest cookie can warm me like that. And when you also reach out to say your confused about my serving size typos – I appreciate that too. The fact that you’re even reading it and making it and caring enough to ask me about it, makes me so happy and I try to get back to every comment as quickly as I can! So if you make this tart… give me the goods – I want to know how it goes.
Enjoy the last bit of summer, everyone. I’m holding on to the sunshine right now <33 XO!
- 2 cups blanched almond flour
- 2 tbsp. coconut oil (melted)
- 1 egg
- 8-10 fresh figs
- 3-4 oz. goat cheese
- Fresh thyme sprigs
- 1/4 cup balsamic vinegar
- 1 Tbsp raw honey
- Pre-heat oven to 350f degrees and prep the crust by combining the almond flour, coconut oil and egg in a food processor.
- Press crust into a tart or pie dish and set aside.
- Rinse and slice figs into rounds, discarding the ends, slice thinly and set aside. Open the goat cheese and scatter dollops around the tart crust. Try 3 oz. first and then overlay the fig slices to cover the crust and cheese. You can press down so it’s even. If you’d like to add a bit more cheese to fill in any holes, use what’s left.
- Next, add some sprigs of fresh thyme by threading in between fig slices. I used approx. 6-8 sprigs.
- Pop the tart into the oven for approx. 30-35 minutes. The figs should be juicy and aromatic, the crust should be golden on the edges.
- In the meantime, prep the balsamic vinegar and honey by lightly heating on the stove top for 5-8 minutes until lightly simmering. Turn heat off and let sit so it gets thicker.
- Take the tart out of the oven and drizzle balsamic vinegar over top to cover, sprinkle some more thyme for garnish and optionally pop the tart in the oven for 5 more minutes. Serve warm or room temperature!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!