Fig Tart With Caramelized Onions, Rosemary and Stilton
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 2tablespoons extra virgin olive oil
- 2large onions (1½ pounds), halved lengthwise and thinly sliced
- 1sprig rosemary, more for garnish
- Pinch sugar
- 1teaspoon sherry vinegar
- ¼cup milk
- 1egg
- Flour for dusting
- ¾pound prepared puff pastry
- 1pint fresh figs (¾ pound), stemmed and cut in half lengthwise
- 1½ounces Stilton cheese, crumbled (about 6 tablespoons)
- 2tablespoons pine nuts
- Good-quality honey for drizzling, optional
Nutritional analysis per serving (8 servings)
427 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 8 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
- Step 2
In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Step 3
Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Step 4
Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Private Notes
Comments
Another note on this recipe -- after making this twice as directed, and absolutely adoring it, I just made it with frozen puff pastry shells as an hors dʻoeuvre!
You can rehydrate dried figs by covering them with boiling water or, better, warmed port wine, other wine, bourbon, brandy, or liqueur. Jacque Pepin does because he doesn't like fresh figs. Also they're only around for a couple of weeks.
Made this with pear instead of figs and it was excellent. Peeled, quartered & cored, cutting each quarter roughly into thirds. Used 1 1/2 d'Anjou pears.
Delicious recipe. No need to fold back the dough, it will puff on its own when simply scored.
Good tart but five stars might be pushing it. I made this a few times. Once with store purchased puff and once with my own Pâte Brisée Once with Maytag Blue and once with goat cheese. I preferred the goat and Pâte Brisée version keeping in mind that I used an all butter crust. Next time, I plan on adding some torn thin slices of iberico ham or prosciutto de parma AFTER it comes out of the oven.
It’s a bit under seasoned. Benefits from a sprinkling of salt before serving.
And pepper