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.

Pasta with Caramelized Onions, Spinach, and Blue Cheese

Blue cheese and spinach are two of my favorite foods to begin with. So combining them with caramelized onions and tossing them over some pasta makes for a most delicious union of some of my favorite flavors. This dish is really easy to make, but can take a while if you go for the full effect of caramelization with the onions, which I always do.

6 onions (sliced thinly)
1/2 teaspoon salt
1/2 cup dry white wine\
1 package spinach (minced)
1 1/2 cups crumbled blue cheese
Olive oil
Parmesan cheese (grated)
1 box pasta

Over medium heat, saute onions in olive oil for about 20 minutes. Add salt to onions and then put heat on low. Let onions continue to cook for up to an hour. The longer they cook the more pronounced the caramelized flavor will be. When you lose your patience waiting for the onions, adjust the heat to medium once again and add the white wine. Simmer for about 15 minutes to cook off the alcohol. Add the chopped spinach and cook together for a few minutes. Stir in the blue cheese and mix together on low heat until the cheese has melted into the sauce. Cook pasta al dente and then add to the pan and stir everything together to coat the pasta with sauce. Top with grated parmesan cheese.