This tart has a gluten free crust made of buckwheat flour, with an easy and creamy vanilla filling and on top some figs that taste like jam after being baked.
Preheat the oven to 180°C.
In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Stretch the dough to a thickness of 2mm. Put it in a lined mold of 22 cm in diameter. Puncture the entire base with a fork and lay aside
Mix the cream cheese with the vanilla, yogurt and sugar. In another bowl beat the eggs with the salt, integrate everything and put on the crust.
Bake for 40 minutes in a water bath* remove from the oven, cut the figs and put them on the filling, cover the mold with aluminum foil and bake another 20 minutes until the cheesecake is firm. Let cool, keep in the refrigerator and enjoy
* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.