Savory Fig Tart

My friend Dorita Pina gave me the inspiration for this dish as she recently made a Sweet Fig Tart and together we started thinking about how to use these beautifully ripe figs in a Savory Tart. I was also inspired by necessity as we have a gorgeous, old fig tree in our yard that was bursting with fruit. We’re happy to share with the birds, but didn’t want them getting every last fig.

The oldest known fig tree in the world, planted in Sri Lanka in 288 BC, is now roughly 2300 years old. Our tree is going on 20 years so has a way to go to catch up to that ancient tree.

It is believed figs are the first fruit cultivated by humans. Archaeological digs in the Jordan Valley have uncovered fig fossils dating back to approximately 9400 – 9200 BCE–Before the Common Era, which marks the years before the start of year 1 on the standard calendar. That’s old!

Culinary uses of figs are recorded on clay tablets in Egypt from 2500 BCE. Egyptians viewed the Sycamore fig as sacred.

On to the Fig Tart…

Start by caramalizing a large onion. You can use any type of onion-white, yellow or even sweet Vidalia, but onions are inherently sweet when cooked so I chose a large yellow onion as I think they have more flavor than a white onion. I knew the Bacon Jam and Fig Preserve would also add an element of sweet and didn’t want this Savory Tart to get too sweet.

Peel and slice the onion. There are different techniques for caramalizing, but this is how I do it. Melt 2 Tbsp. butter, generous bit of salt and a splash of orange juice (dry white wine works well, too) in a heavy bottomed skillet over medium-low heat. Add the onions and stir to coat with the butter and juice.

Click on each photo to enlarge. 

Reduce heat to low and cover the pan. Cook undisturbed for 30 minutes. The first photo are onions just going into the pan. The second photo shows the onions after 30 minutes of caramalizing. The third photo shows the onions done. They should be slightly golden and very soft. If there is still a bit of liquid in the pan, cook on low, uncovered for another few minutes to reduce liquid. Remove from the pan and set aside to cool.

You can also caramalize the onions a day in advance. Caramalized onions stored in an airtight container last about a week in the fridge so make more than needed for this recipe if you like. Caramalized onions are good on just about anything.

Toast a cup of walnuts in a dry frying pan. I forgot to take a picture, but to toast the walnuts place them in a dry pan over medium heat and either swirling the pan or stirring often, cook until the nuts are slightly browned. They ‘catch’ easily so make sure you don’t burn them. When they have cooled, chop and set aside.

Next roll out the thawed puff pastry to 1/4″ thickness to about 11 inches square. I do not have a tart pan so used a 9 inch baking pan. Spray the pan with PAM. Gently fold the pastry into the pan creating an edge on all sides.

Prick the bottom of the crust and pre-bake, known as “blind baking” the crust in a preheated 375 degree oven for about 10 to 15 minutes. The goal is to start the pastry baking to create a crust so the tart does not get soggy.

Rinse the figs and let them air-dry as the pastry is pre-baking. Once they are dry, cut off the ends and slice. Set aside.

Cool the pre-baked crust and then add the caramalized onion. Next add a layer of figs on top of the onion and top each fig with a little dollop of Bacon Jam.

You can make your own Bacon Jam, but I took a short cut and bought it this time. It was pretty good. Not as rich in flavor as home-made, but not bad. A little sweet, a little salty with a luscious texture.

Use a teaspoon to drop a little Bacon Jam on each slice of fig. Next add another layer of figs and this time cover with a dollop of Fig Preserves. I am partial to the Bonne Maman brand. They never disappoint.

Again, just use a teaspoon to drop a bit of jam on each fig. When the figs bake they soften to form a sweet and salty mixture of flavors perfectly blended and the figs become meltingly tender.

Add another layer of figs and top with a generous amount of crumbled Blue Cheese.

I used this center cut of Blue Cheese from the Litehouse brand. Center cut is exactly as it implies. Cut from the middle of the cheese wheel where the flavor is most rich, creamy and fully developed. In fact, Litehouse is the company that popularized this specialty cut of cheese.

I only used half of this package, about 2 1/2 oz., but because it is so rich it was really all this tart needed to complete the savory flavoring.

Finally top with chopped, toasted walnuts spread evenly over the tart. Bake at 375 for 40 to 45 minutes until the pastry is nicely browned.

And here it is all baked. The Fig Tart is delicious eaten warm right from the oven, but also good at room temperature.

The Fig Tart holds its shape well and was totally delicious with a side salad. We had it the next day topped with Lemon Verbena (Dorita’s suggestion) as I thought it needed a little something else. The citrusy herb was just the right thing to cut through and balance the richness. Other fresh herb would also work well: parsley, chives, tarragon or basil, or next time I will try adding some lemon zest to the top before baking.

This Fig Tart does have a few steps, but is definitely well worth it when your figs are fresh and ready to pick! If you caramalize the onions and toast the walnuts a day in advance things move much more quickly. But what I love about cooking is the slow pace, enjoying chopping, sauteing, tasting to adjust flavors, loving the aromas, listening to music, sipping a delicious glass of wine and just lingering in the kitchen…my happy place!

Until next time when we will enjoy more gastronomic delights together!

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Fig Tart

Slightly sweet, a little salty, rich, creamy and delicious.

Ingredients

• 4 cups Fresh figs, rinsed and sliced
• 1 lge. Yellow onion, peeled and sliced
• 2 Tbps. Butter
• 1/4 cup Orange juice
• 1/2 tsp. Salt
• 1/2 pkg. Puff Pastry, thawed One sheet from a 17.3 oz. pkg.
• 1/4 cup Bacon jam Or enough to lightly cover one layer of figs.
• 1/4 cup Fig Preserve Or enough to lightly cover one layer of figs.
• 2 1/2 oz. Blue Cheese
• 1 cup Walnuts, toasted and chopped
• Cooking oil spray to coat baking or tart pan.
• Lemon Verbena for topping; optional

Instructions

Caramlize 1 large onion

• Heat a heavy bottomed skillet over medium-low heat. Add 2 tbsp. butter and 1/4 cup orange juice. Add the sliced onion and stir well to ensure all onion is covered in butter and juice.
• Reduce heat to low. Cover and cook undisturbed for 30 minutes.
• Remove cover. Stir and return the cover and cook another 30 minutes.
• Once the onions are golden brown, remove the cover and let them dry out over the low heat for another few minutes uncovered. Remove from the pan and set aside.

Begin building the tart

• Preheat oven to 375 degrees.
• Rinse the figs. Let dry. Cut off ends and slice. Set aside.
• Toast 1 cup of walnuts until slightly browned. Set aside to cool and when cool, chop.
• Roll out the pastry dough to 1/4 inch thickness and 11 inches square.
• Fold the pastry into a 9" baking or tart pan sprayed with cooking oil. Crimp the edges and prick the bottom of the crust.
• Prebake or "blind bake" the crust for 10 to 15 minutes in the preheated oven. Remove from the oven and cool.
• Once cooled add the caramlized onions on the bottom of the tart.
• Next add a layer of figs in one single layer.
• Top each fig with a little bit of Bacon Jam.
• Add another layer of figs and top them with a little bit of fig preserve.
• Top with a final layer of figs and spread the crumbled blue cheese over the top.
• Finally top with the toasted walnuts and bake for 40 to 45 minutes until the pastry is nicely browned. Serve warm.