This Fresh Fig Tart is filled with a mix of goat cheese and mascarpone with a savory grain free rosemary crust. It really is a cheese platter in one bite.
Pre-heat oven to 350 degrees. Spray a tart tin with a removable bottom with oil and set aside.
Place the crackers in a food processor and blitz until they are fine crumbs. Add in the coconut oil and blend until it starts coming together. Press the cracker crumbs in the bottom of the tart tin and set aside.
Wash out the food processor and dry and then add in the goat cheese, mascarpone and egg. Mix until it's nice and smooth and well blended. Pour over the cracker crust.
Bake for 20 minutes until the cheese filling is firm. Cool completely in the tin. Once cool unmold and place on a serving platter with the bottom still on.
Cut the fresh figs in half or in quarters depending on the size and start laying out on top of the tart. Then sprinkle the walnuts and some thyme leaves over and finish with a drizzle of honey. Enjoy!