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
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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)
38 grams carbs; 37 milligrams cholesterol; 430 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 4 grams fiber; 254 milligrams sodium; 8 grams protein; 11 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.
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.
Delicious! I modified a few things which worked too: 1) I used a “Flammkuchen” pastry base which was less flaky, and while I will try puff pastry next time, it was a delicious solid base. (I am in Germany so we have this more flatbread-like pastry premade in stores). 2) I use a slow cooker recipe to get a ton of onions slow-cooked. In short, onions sliced in half and then thin (as here), then 1 Tablespoon of olive oil per 2 onions, and 1/4 teaspoon of salt per 2 onions. Cook on low for 10 hours. 3) I used pears instead of figs, and walnuts instead of pine nuts. 4) all I had was oat milk but the slow cooker onions seemed pretty liquid so I only added a splash of oat milk. Next time I will leave it off all together and just let the egg mix with the onions. I know some will say this is a totally different recipe than the one posted. Take what’s useful and enjoy the tart with caramelized onions whatever way you like.