I know these pictures look a little brightly coloured but that is what happens when you photograph in the morning sun – I must say I don’t mind the result, but it does look like I got a little heavy handed in photoshop. Regardless, this tart is beautiful to look at – rustic and decadent. The flavours are a little unusual, I would not ordinarily pair figs with an onion based tart, or rosemary for that matter – but it works.
I made this for a recent cocktail party and cut it into small squares around each fig – I over heard someone calling it a ‘sensational savoury tart’ and I couldn’t think of a better way to describe it myself!
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large spanish onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch of sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound prepared puff pastry
3/4 pound fresh figs, stemmed and cut into 1/3’s lengthwise
2 ounces Stilton, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
To serve: Good-quality honey for drizzling
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.
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.
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.
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.
Yield: 8 servings.
Source: adapted from NY Times
© 2011, Michelle. All rights reserved.
