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.