2 cups plain flour, sifted
125g butter, chilled, chopped
3 tbs caster sugar, plus extra for sprinkling
2 egg yolks
1/4 cup almond meal
1 tbs black chia seeds
6 figs, quartered
1 yellow baby beetroot, sliced thinly using a mandolin slicer
1 red baby beetroot, sliced thinly using a mandolin slicer
80g marinated goats cheese, marinated in extra virgin olive oil blend, garlic and thyme or plain goats cheese
2tbs pomegranate molasses
Micro-herbs, for decoration
1. Place flour, butter, caster sugar, chia seeds, and egg yolks in a food processor and process until mixture resembles breadcrumbs. While the motor is running, slowly add 3 tablespoons chilled water and process until the mixture comes together into a ball, adding extra water if needed. Remove from the food processor, cover with plastic wrap and chill in the fridge for 20 minutes.
2. Preheat oven to 180 degrees Celsius. Place dough between 2 sheets of baking paper. Roll the dough out into a circle until 5mm thick. Sprinkle the centre with almond meal. Arrange figs on the pastry and sprinkle with sugar. Fold the edge over the filling and roughly pleat the sides of the pastry over the figs to partially enclose, leaving the centre exposed. Place pastry on a tray lined with baking paper and bake for 40-45 minutes or until golden. Remove from the oven and cool completely. Arrange beetroot on the pastry and top with goats cheese. Drizzle with pomegranate molasses. Garnish with micro-herbs. Serve immediately.