Fig Tart with Caramelized Onions, Rosemary, and Stilton

So long sweet summer. As my final farewell to the season of the sun I wanted to eat figs one last time before they disappear for a while. When I saw this recipe in the times I knew immediately I had to try it. Already too late in the season for the ubiquitous Black Mission Fig, I had to use the less sweet, but still delightful Kadota Fig. This tart turned out amazingly, and has served as the impetus for my new found affection for puff pastry (freezer variety - not making my own... yet). Look forward to more puff pastry treats in the future.

2 Tablespoons butter (unsalted)
2 Tablespoons extra virgin olive oil
2 large onions (halved lengthwise and then thinly sliced)
2 sprigs rosemary (more for garnish)
Pinch of sugar
1 teaspoons good balsamic vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound puff pastry dough
1 pint (3/4 pound) fresh figs (stemmed and cut in half lengthwise)
1 1/2 ounces (6 Tablespoons) Stilton cheese (crumbled)
2 Tablespoons pine nuts
Good quality honey for drizzling (optional)

Preheat oven the 400 degrees Fahrenheit.

Start by melting together the butter and the olive oil in a large skillet over low heat. Add the onions, rosemary, and a pinch of sugar to the skillet. Cook until onions are limp and golden brown, about 40 minutes. Add the vinegar and stir well.

In a small bowl, whisk together the milk and egg. Add the onions to this mixture.

Line an 11x17 inch baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry dough until it is a 9x12 inch rectangle. Transfer pastry onto baking sheet.

Use a fork to spread the onion mixture evenly over the pastry, leaving a one inch border. Let excess egg remain in bowl as it will get used later. Arrange the figs, cut-side up, on top of onion mixture. Scatter cheese and pine nuts on top of everything. Use a pastry brush to paint the egg mixture onto the edges. Gently fold the edges over to give the tart a lip. Brush the lip with more egg mixture.


Bake about 25-30 minutes, until pastry has puffed up and turned slightly golden. Sprinkle with some more rosemary needles and drizzle with good honey, if desired.

I served mine warm right out of the oven, but I think it would be good at room temperature also. Three cheers for stilton, figs, and puff pastry. Yeah.