RG from our dear friend @melissa.hemsley ❤️ Fig & Feta Tomato Tart 👇🏼Save the recipe for this weekend 🌞 Made for @cookforsyria for the #bakeforsyria fundraising cookbook. This is delicious warm with a big refreshing green salad. Fig & Feta Tomato Tart . Pastry: 375g ground almonds 1.5 tsp sea salt 1⁄2 tsp bicarb soda 30g butter at room temp 2 medium organic eggs Filling: 1.5 tbsp butter 1 large (red) onion, finely sliced 2 fat garlic cloves, finely diced 5 medium organic eggs 250ml full fat milk 100g ripe cherry tomatoes, halved 1 large handful fresh parsley or mint 1 tsp dried thyme or oregano / rosemary or 1 tbs fresh 2 tsp sumac Sea salt & black pepper 150g feta 4 medium ripe figs, halved How to Mix the pastry ingredients by hand to form a dough and then roll into a 3mm-thick disc between two sheets of baking parchment. Line a 24cm-diameter dish or tart tin with the almond pastry, trimming away any excess. Line the pastry case with baking paper, fill with baking beans and chill in the fridge for 20 minutes. Pre-heat oven to fan 180c. Put the bean-filled, chilled tart case in the oven to bake for 10 minutes, then remove the baking beans and paper and cook for a further 10 minutes until slightly browned. Set aside and reduce the oven temperature to fan 170c. Meanwhile, gently fry onion in the butter in a large pan for 15 minutes stirring every now and then until soft. Add the garlic to cook for the final few minutes. In a large bowl, whisk together the eggs and milk, add the onion and most of the crumbled feta (saving a little extra for topping) before seasoning with salt and pepper, thyme and sumac. Pour the egg mixture into your pre-baked tart case. Top with the halved cherry tomatoes and halved figs (cut side up) and push them down slightly. Crumble over the remaining feta and cook for 35 minutes until golden brown on top and just set in the middle. Allow to cool for 15 minutes before diving in and scatter with parsley or mint to serve.