Fig Tart With Caramelized Onions Rosemary And Stilton Recipes

FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON

Steps:

• 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, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking 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, 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.
• 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.

FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON

Steps:

• 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.

FIG , CARAMELIZED ONION AND BLUE CHEESE TART

Steps:

• Preheat oven to 400°F.
• Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside.
• Lightly coat baking tray with olive oil.
• Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking.
• Bake until light brown (approx. 5-7 min.).
• Cook onions in butter and olive oil over medium heat until soft caramelized.
• Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute.
• Add drizzle of balsamic vinegar in last 2 minutes.
• Pour onion mixture over pastry covering to edges.
• Add figs (cut into small chunks).
• Sprinkle with cheese.
• Drizzle with olive oil.
• Bake at 400F fro 10-12 minutes.
• Cool before cutting.
• Cut into appetizer size pieces.

CARAMELIZED ONION, FIG & GRUYERE TART WITH FRESH THYME

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
• Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
• In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
• Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
• Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
• Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.