New York Times
Fig Tart With Caramelized Onions, Rosemary and Stilton
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
- 1 sprig rosemary, more for garnish
- Pinch sugar
- 1 teaspoon sherry vinegar
- 1/4 cup milk
- 1 egg
- Flour for dusting
- 3/4 pound prepared puff pastry (I used Peppridge Farms, required minimal rolling out)
- 1 pint fresh figs ( 3/4 pound), stemmed and cut in half lengthwise (I used half black mission and half Kadota which are less sweet. Liked both)
- 1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)
- 2 tablespoons pine nuts (no way photo represents 2 TBS but I liked just this amount)
- Good-quality honey for drizzling, optional. (I skipped this...how sweet does it need to be?)
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. 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. 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. 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.
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