Lunch: Rustic Fig, Serrano Ham & Hazelnut Tartines

Recipe by Aran Goyoaga A tartine is an open-faced sandwich usually composed of a slice of crusty artisan bread topped with a spread, vegetables, and sometimes meat or fish. They are usually served along with a soup or a salad to make a complete meal—defi

This recipe includes fertility superfoods such as:

Brown Rice, Chia Seeds

Health and fertility benefits of Rustic Fig, Serrano Ham & Hazelnut Tartines

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Chia seeds are made up of 60% Omega-3 fatty acids and are the highest source of protein out of any type of seed.

Ingredients

3/4 cup (105 g) superfine brown rice flour, plus more for dusting
1/4 cup (35 g) millet flour
3 tablespoons hazelnut flour
2 tablespoons tapioca starch
2 teaspoons ground chia seeds
1 teaspoon chopped fresh parsley
1 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes
6 to 8 tablespoons ice water

Instructions

Combine the first nine ingredients in a food processor. Pulse three times to aerate. Add the cold butter and pulse ten times, until the butter is the size of small peas. Add 6 tablespoons of ice water and pulse. The dough does not need to form a ball. Simply press the dough and see if it comes together. If it seems crumbly, add another tablespoon of ice water.
Transfer the dough onto a work surface and knead it a couple of times. Quickly form it into a 6-inch square. Do not handle the dough too much, and don't worry if it isn't a perfect square. Wrap the dough in plastic wrap, flatten it, and refrigerate it for 30 minutes.
Preheat the oven to 375 °F (190 °C). Remove the dough from the refrigerator. It is best to work on a cold surface, such as marble. Dust your surface and your rolling pin with a little bit of superfine brown rice flour. Roll the dough to a rectangle that is approximately 7 by 10 inches and 1/4 inch thick. Again, it doesn't have to be perfect. Work quickly so the dough doesn't become too soft. If it cracks, pinch it back together.
Transfer the rolled dough to a baking sheet lined with parchment paper. Trim the edges with a pie cutter if desired. Chill the dough for 20 minutes or until firm.
Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let the crust cool while preparing the topping (leave the oven on). I recommend arranging the topping while the crust is slightly warm, as the warmth brings out all the flavors.

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