Fig, Gorgonzola and Caramelized Onion Tart
- 2 large white onion, halved lengthwise and thinly sliced
- 2 Tbsp pine nuts
- 1.5 Ounce stilton, gorgonzola or roquefort cheese, crumbled
- 1 Pint fresh fig (3/4 pound), stemmed and slided lengthwise
- 4 sheets frozen puff pastry
- 1 egg
- 0.25 cup milk
- 1 tsp sherry vinegar
- pinch sugar
- 1 sprig rosemary, finely minced
- good-quality honey for drizzling, optional
- 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.
- 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, line up sheets of pasty dough so they cover the whole pan. Press the edges of the dough together so it looks like one big sheet.
- 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 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.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Serve drizzled with honey, if desired, warm or at room temperature.
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