Wrapped in fig leaves and stored in a dry, cool place it keeps well for months; not in our house, though, as it has become Costas’ beloved snack, along our lightly toasted almonds. Traditionally it is cut into small pieces and enjoyed in the winter accompanied by sweet wine and/or paximadia (twice-baked, savory biscotti).

Similar fig ‘pies’ are made in Cyprus, in southern Italy, Spain, Malta, and all around the Mediterranean with variations in the spicing and the various favorite liqueurs.

For a 30 cm (12-inch) about 2.5 cm (1 inch) ‘pie’

1.250 grams (2 1/2 pounds) fresh, very ripe figs, OR dried Mission figs (top and bottom cut, then weighted)

1 1/2 -2 cups almonds or walnuts, coarsely chopped

1 cup mastic-scented liqueur or ouzo

1 – 1 1/2 teaspoons ground pepper, preferably aromatic long pepper

2 teaspoons anise-seeds or a combination with caraway seeds, coarsely ground in a mortar

1/2 teaspoon salt

Honey (optional, if figs are not sweet enough)

4-6 fig leaves

Half, or quarter the figs, and drop all ingredients in the blender.

Pulse to get a coarse pulp, then pour in the pan that you have previously lined with parchment paper and fig leaves.

Transfer to low oven (about 150 F or 55-60 C) or in the dehydrator and let dry for 2-3 days, until firm. Brush the top with mastic liqueur, and if you like, cut in half and place one piece on top of the other to create a thicker sykopita. If you like you can also cut in two wdges before wrapping in fig leaves, tie with cotton string and store in cool dry place. It keeps well for 6 months or more.

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It was the day we devote to bread and the different, sweet and savory variation one can create with just one basic dough; I had just happened to see Cali Doxiadis’ recipe and decided to try it with some of our leftover dough, after we made loaves, the cheese-stuffed buns, and the tomato or pepper-topped lagana (flat breads) we usually make.

Cali recently shared the FaceBook photos had posted ‘6-years ago’ during my very first try on the Harvest Tart.

In her recipe Cali writes: “…the original inspiration for this sweet and somewhat savoury tart is an Italian recipe for Schiacciata con Grappoli d’Uva, but several adaptations later, it is nearly unrecognisable. It has become a sort of crisp but chewy round flatbread, or sweet peppery pizza…”  In that first harvest tart my bread crust –I did not use Cali’s recipe– was OK, but not ideal, as the fruits were not well-incorporated on top, while the bottom was somewhat soggy. But it accompanied ideally the aged cheeses we served it with, especially the particularly spicy Sifnos Manoura, which ages in wine sediment.

When I made the tart again I chose to use instead of bread or pizza dough, the olive-oil-and-orange pastry that is so wonderful in my vegan olive pies. I had gotten the recipe many years from Zoe Evangelou, a lady I met at my friend Roxani Matsa’s winery, in Kantza; later I encountered very similar crust and olive pies in Cyprus. It is an easy and delicious crust that can easily accommodate both savory and/or sweet filling or topping.

Cali had recently shared the FaceBook photos I had posted ‘6-years ago’ during my very first try on the Harvest Tart, reminding me to try once again this simple Mediterranean treat which I had almost forgotten….

TO MAKE THE TART:

Follow the ingredients and instructions for crust of the Vegan Olive Pie, halving the recipe (2 instead of the 4 cups of flour) for a 25-30 cm. pie. Line the pan with parchment paper and stretch the dough to cover the pan, then sprinkle with sugar, preferably light brown, and follow Cali’s recipe for the grape and fig topping,  preferably choosing various kinds of grapes and more figs, if you happen to have plenty, as I do these days.

Sprinkle with some sugar on top of the fruit and bake in a 200 C oven for 30 minutes or more, until the crust is done and starts to color and the fruits wilted and bubbly.

As it is obvious the baked Harvest Tart is not as spectacular as the raw one, but it will be delicious! Trust me, and also my old friend Cali Doxiadis who lives in Corfu –on the northwestern part of Greece–  enjoying her spectacular garden, and of course cooking!

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The recipe for this dessert that lingers between sweet and savory, is from Musa Dagdeviren’s book. Instead of dried figs I once used fresh over-ripe figs and the result was a lighter, exquisite cream. I like to sprinkled the bowls with walnuts toasted with brown sugar, salt, and rosemary.

Makes 6-8 servings

1 quart (liter) full-fat goat’s milk

9 ounces (250 grams) dried figs, or 12 ounces (350 grams) fresh figs, hard tops and ends trimmed

About 2 ounces rosemary-scented toasted walnuts (or pecans) with sugar and salt (see Note) coarsely chopped

Bring the milk to a boil then let cool to 122 F (50 C).

In a large bowl combine 2 cups of the milk with the figs and with a stick blender mash the figs until they absorb all the milk, then slowly add the rest of the milk and stir for a few minutes.

Serve into 6 or 8 bowls and let rest at room temperature for about 1 hour, then transfer to the refrigerator for 24 hours before serving.

Sprinkle generously with the walnuts or pecans, if you like.

NOTE:

In a bowl toss the walnut or pecan halves with 1 teaspoon salt, 1 teaspoons brown sugar, and 2 teaspoons rosemary leaves. Transfer to a baking tray and roast in a 375 F (200 C) oven for a few minutes, until fragrant and toasted. Be careful because they burn easily.  Let cool and keep in an airtight jar.

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