Fig Tart With Caramelized Onions, Rosemary and Stilton

By Melissa Clark

Fig Tart With Caramelized Onions, Rosemary and Stilton
Andrew Scrivani for The New York Times
Total Time
1½ hours
Rating
5(513)
Comments
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I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust — one that I didn’t have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.

Featured in: Ripe for Autumn’s Hearth

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Ingredients

Yield:8 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
513 user ratings
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Comments

Lizy

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!

Golem18

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.

Liz

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.

Heather

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.

Delicious

Would this taste ok if I made the day before?

Natalia

In the interest of time, I used a jar of caramelized onions in place of making them at home. Made this a super quick (and still delicious!) recipe. Also used goat cheese, because that's what I had, and drizzled with fermented garlic honey at the end. I didn't use any of the actual garlic cloves (because I didn't think about it until the tart was already baked), but I would definitely consider it next time. Will make again for sure!

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