Fig season is short. Blink and you’re back to the dried ones in a plastic tub until next August.

So, when fresh figs land at the market in early fall, we go a little overboard. Sliced on toast. Halved into salads. Eaten standing over the sink like a raccoon with sophisticated taste.

This flatbread is the overboard we’re proudest of. Gluten-free almond flour crust on the bottom, a whipped layer of Darë Balsamic Fig cheese with maple syrup stirred through the middle, then fresh figs, peppery arugula, and chopped pistachios on top. Balsamic glaze goes on last, right before you slice it.

About 45 minutes, start to finish, but it looks like you gave up your whole day for it.

Recipe at a glance

• Dietary: vegan, dairy-free, gluten-free, vegetarian, no refined sugar 
• Contains: cashews, almonds, pistachios, coconut
• Total time: 45 minutes
• Skill level: easy, no yeast and no rise time
• Serve it: warm from the oven or at room temperature, sliced into squares or long strips

Why we love this flatbread

Figs and cheese go together because sweet fruit needs something salty and creamy to contrast. 

Our Balsamic Fig Wedge already has both halves of the pairing built in. Black Mission figs and balsamic vinegar, blended into a cashew base that ferments with live cultures. Spread it on a crust and you’re getting fruit, tang, and richness in one layer instead of three.

Then we add fresh figs on top anyway. Because, September.

The whole thing is dairy-free and gluten-free without a single swap or apology, because you should still eat really good food with allergies. 

Why this recipe works

The crust is a wet-meets-dry dough that comes together in about 5 minutes.

Whisk your dry ingredients, whisk your wet ingredients, stir them together, press it into an oval on a sheet pan. No yeast or proofing, so no waiting around while dough does its thing.

Two ingredients are doing quiet work in there. The dairy-free Greek yogurt keeps the crumb tender, which matters a lot with gluten-free flour that can bake up dry and sandy. And the apple cider vinegar reacts with the baking soda to give the crust some lift, so it bakes sturdy instead of dense.

Almond flour is the other half of the flour blend. It brings fat and a little protein, and it browns beautifully at the edges.

While the crust bakes, you whip the cheese.

Balsamic Fig plus maple syrup in a food processor turns into a spread that’s smooth enough to glide over the crust without dragging it apart. The maple rounds off the balsamic tang so the arugula has something to argue with. It’s like a really good salad that gets eaten like a pizza. I mean, does it get better than that?

The magic ingredients

Balsamic Fig Wedge

The reason this recipe exists. Darë Balsamic Fig is cashews, coconut milk, Black Mission figs, balsamic vinegar, nutritional yeast, and live cultures. That’s the label, all of it. It’s fermented and probiotic-rich, so it’s easy on your belly in a way most dairy cheese is not.

Fresh figs

Peak season runs late August through October, which is why this is a September recipe. Fresh figs bring fiber and potassium, plus a jammy texture that holds its shape when you slice it thin. Have you also noticed how beautiful fresh figs are? We have.

Arugula

Peppery, slightly bitter, and the reason this flatbread leans toward savory versus dessert. 2 cups sounds like a lot until it wilts by the warm crust.

Pistachios

Crunch, salt, and a green that looks darn good. They’re also one of the higher-protein nuts, so they earn their spot beyond looking pretty.

Dairy-free Greek yogurt

1/4 cup in the dough. We think it’s the difference between a tender crust and a cracker. Not sure which yogurt to use? First, be sure to grab plain, unsweetened to avoid a vanilla-flavored crust. We suggest Kite Hill (contains soy) or Forager Project.

Maple syrup

2 to 3 tablespoons whipped into the cheese. It softens the balsamic tang and creates a glossy spread.

Balsamic glaze

Added at the very end, in a zigzag, because a lil pizazz looks fancy.

Darë’s tips for the best fig flatbread

Bring your wet ingredients to room temperature

Cold yogurt seizes up the oil and gives you a lumpy dough. Set it on the counter while the oven preheats.

Trust your hands over the measurements

Gluten-free flours absorb moisture differently depending on the blend and the humidity in your kitchen. Dough too dry and crumbly? Splash in a little water. Too sticky to shape? Sprinkle in more gluten-free flour, a tablespoon at a time.

Let the crust cool before you spread

5 minutes is plenty. Spread the whipped cheese onto a hot crust and it will get runny and slide off the sides. Cheese on the loose? No, thank you.

Top it right before you serve it

The arugula wilts, the figs weep, the pistachios soften. No problem if you’re eating in 10 minutes, no good if you assembled it an hour before your guests arrived.

No food processor? No problem

Let the wedge sit out for 30 minutes, then mash it with the maple syrup using a fork. Slightly rustic, but still delicious. Our cheese always is!

Get creative

Once you’ve got the crust down, it becomes a template!

Caramelized onions underneath the cheese layer add a savory base that plays well with the figs. A pinch of red pepper flakes on top gives you heat against the sweet. Swap the pistachios for toasted walnuts or pepitas if that’s what your pantry has.

Out of fresh figs? Simmer 8 to 10 dried figs in a little water for 5 minutes to plump them, then slice.

Want a different cheese direction? Oh My Goat brings a sharper tang that stands up to the balsamic glaze, and Herbed Goat turns the whole thing savory and herby.

Cut it into small squares for a party tray, or bake the dough into 4 personal-size ovals so everyone gets their own.

Perfect for

• Fall dinner parties where at least 1 guest eats gluten-free
• A cheese board alternative that requires zero board styling
• Wine night (this one loves a dry rosé or a light red)
• Holiday appetizer spreads that need something other than a dip
• Using up the fresh figs you bought with more enthusiasm than plan

Common questions

Is this recipe gluten-free?

Yes. The crust uses gluten-free all-purpose flour and almond flour, with no wheat anywhere in the recipe. Check that your baking powder and balsamic glaze are certified gluten-free if you’re cooking for celiac guests.

Is it dairy-free?

Completely. Darë Balsamic Fig is made from cashews and coconut milk, and the dough uses dairy-free Greek yogurt in place of dairy.

Can I make it ahead?

Bake the crust up to 1 day ahead and store it wrapped at room temperature. You can whip the cheese spread and keep it in the fridge for 3 days. Assemble right before serving.

Can I use dried figs instead of fresh?

Yes. Plump 8 to 10 dried figs in warm water for 5 minutes, pat them dry, and slice. The texture is chewier and the flavor is more concentrated.

Is this nut-free friendly?

No. This recipe utilizes nuts in multiple ways: cashews in the cheese, almond flour in the crust, pistachios on top. For a nut allergy, this is the recipe to skip.

What wine goes with it?

A dry rosé, a Lambrusco, or a light Pinot Noir. The balsamic and fig want acid, so skip anything oaky.

Storage

Best within 2 days. Store leftovers in an airtight container in the fridge and eat them cold, or warm slices in a 300°F oven for 5 minutes to bring the crust back. If you haven’t topped the whole flatbread yet, keep the crust, the whipped cheese, and the fresh toppings separate until you’re ready.

Ingredients

For the flatbread:

• 1 1/4 cups gluten-free all-purpose flour
• 1 cup almond flour
• 1/2 cup filtered water
• 6 tbsp olive oil
• 1/4 cup dairy-free Greek yogurt (like Forager Project brand)
• 2 tbsp apple cider vinegar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1/2 tsp salt

For the toppings:

• 1 Darë Balsamic Fig cheese wedge
• 2-3 tbsp maple syrup
• 2 cups arugula
• 8-10 fresh ripe figs
• 1/3 cup chopped pistachios
• Balsamic glaze for drizzling

Directions

Preheat the oven.

Set it to 350°F while you mix the dough.

Mix the dry ingredients.

In a large bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, garlic powder, and salt. Whisk until well combined.

Mix the wet ingredients.

In a separate bowl, whisk together the filtered water, yogurt, olive oil, and apple cider vinegar until smooth.

Make the dough.

Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms and everything is well incorporated.

Shape it.

Place the dough onto a parchment-lined sheet pan. Using your hands or a spatula, gently shape and spread the dough into a large oval, keeping the thickness as even as possible.

Bake.

Bake at 350°F for 20-25 minutes, until the edges are lightly golden and the crust is cooked through.

Cool.

Remove the flatbread from the oven and set it aside to cool for a few minutes.

Whip the cheese.

Add the Balsamic Fig cheese and maple syrup to a food processor. Process until smooth, creamy, and well combined.

Spread it.

Spread the fig balsamic cheese mixture evenly over the flatbread, leaving a small border around the edges.

Slice the figs.

Carefully slice the fresh figs into thin, round slices.

Top it.

Add the arugula, sliced figs, and chopped pistachios, distributing everything evenly.

Finish and serve.

Just before serving, drizzle with balsamic glaze. Slice and enjoy.