- First the dough: Mix the two flours with 1 tbsp sesame oil, little rock salt and water, until it forms a liquid but sticky dough.
If there is time, let dough set for a while. After, spread dough on a lined baking tray, or if on hand a coated tart form. Spread evenly about 5 mm high and around 24 cm in diameter.
- The base: Chop cauliflower into small chunks. Fill them with some water into a pressure cooker and steam for 10 minutes, until they become soft and buttery.
Add them into a mini chopper or food processor, as we want to create a cream. Also add tahini, savory, salt and if needed few water. Process into a thick creamy texture. Spread this evenly on top of the dough.
- The topping: wash and cut figs into 4 mm thick slices. Arrange them on top of the cauliflower base.
Sprinkle with black cumin, sesame seeds, salt flakes, choped sage and some more sesame oil.
- Bake until the cauliflower base starts to get golden at the edges and the dough is firm and crispy. The figs will become jam-like. It takes about 30 min — depending on oven, liquidity of dough and base.
- If you miss balsamic vinegar, sprinkle some tamarind paste on top instead.
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