Fig Tart With Caramelized Onions, Rosemary and Stilton
Updated September 6, 2017
Andrew Scrivani for The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 ½ pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
¼ cup milk
1 egg
Flour for dusting
¾ pound prepared puff pastry
1 pint fresh figs (¾ pound), stemmed and cut in half lengthwise
1 ½ ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional
Nutritional analysis per serving (8 servings)
39 grams carbs; 37 milligrams cholesterol; 435 calories; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 4 grams fiber; 254 milligrams sodium; 8 grams protein; 13 grams sugar
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.
This was tasty but a big sloppy mess. The bottom was soggy and the whole thing was soggy. Not sure what the cause was. Too wet onions? Too much milk? Figs too ripe? I think it would’ve been better with a regular pie crust. It something isn’t working in this recipe unless all the stars align.
Fresh figs weren’t an option so I used thinly sliced beefsteak tomatoes and slivered sundried tomatoes. It is fabulous! Pear would have been incredible too.
Also I did it in a 9” square tin tart pan and it turned out perfect (not soggy) without parbaking the pastry first.