Caramelized Onion Tart with Figs & Blue Cheese

Caramelized Onion Tart Ingredients

A few pantry staples and a couple store-bought items are all that’s needed for this tart recipe:

• Yellow onions and unsalted butter – Cooked low and slow together until the onions are sweet, golden, and caramelized.
• Balsamic vinegar – Brings a bit of acidity that balances out the sweetness of the onions.
• Kosher salt and black pepper – Both work to season the tart.
• Dried figs and sherry – Soaked together until the figs are plump, they add some sweet flavor on top of the tart. You can also swap out the sherry for water if you prefer.
• Puff pastry – Creates the buttery and flaky base that makes this appetizer feel so special.
• Dijon mustard and fig preserves – Mixed together to give a tangy, savory spread under the onions that helps mirror the flavors of the figs.
• Blue cheese – Melted into pockets of salty cheese that really works to balance the sweetness of the onions and figs.
• Honey – An optional sweet addition to finish off the tart.

The full amount of each ingredient can be found in the recipe card below.

How to Make The Caramelized Onion Tart

There are 6 steps to prepare this tart recipe:

Step 1: Prepare the onions – In a large 12-inch skillet, melt the butter over medium-low heat. Thinly slice the onions, add to the skillet, and cook on medium-low, stirring occasionally, until very soft and golden brown, 15-20 minutes. If they brown too fast, lower the heat so they slowly caramelize. Remove from the heat, then stir in the balsamic vinegar, salt, and black pepper. Let cool to room temperature.

Step 2: Prepare the figs – In a small saucepan or microwave-safe bowl, heat the sherry until steaming. Add the dried figs and soak for about 15 minutes. Drain, pat dry, trim any tough stems, and slice each fig into about 3 pieces.

Step 3: Prepare the puff pastry – Preheat the oven to 400°F and a baking sheet with parchment. On a lightly floured surface, roll the puff pastry sheet to about 11 by 13 inches and transfer to the prepared pan. Using a sharp knife, lightly score a ½-inch border around the sheet without cutting through, so the edges puff up into a crust.

Step 4: Make the mustard spread – In a small bowl, stir together the Dijon and fig preserves until smooth. Spread half inside the scored border of one pastry sheet, then use the rest on the second sheet.

Step 5: Assemble the tarts – Add the cooled onions to the pastry sheets, spreading them over the mustard and fig layer and keeping them within the border. Top evenly with sliced figs, then crumble the blue cheese over the top.

Step 6: Bake – Bake the tart until puffed, golden, and the cheese is melted, about 20 minutes. Cool for about 5 minutes, then slice into small squares or rectangles. Drizzle honey on top of the tart right before serving, if desired. Serve warm or at room temperature.

Recipe Tips

• Keep the heat low for onions – Caramelizing is all about patience, so a lower heat keeps the onions soft, sweet, and golden instead of dark and bitter.
• Make the onions ahead – Cook the onions up to a week in advance and store them in the refrigerator so assembly on the day of serving is not a stressor.
• Dry the figs well – After soaking, pat the figs completely dry so there is no extra moisture that could make the pastry soggy.
• Score, do not cut through the pastry – Light scoring around the edges helps create the raised border while keeping the base intact.
• Use parchment for easy cleanup – Parchment-lined pans mean the tarts will not stick, and you can lift them right off to a cutting board.
• Adjust the cheese to taste – If someone at your party doesn’t love blue cheese, switch it out for something milder like goat cheese or fontina.

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• Butternut squash cheese dip
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• Spinach and artichoke dip
• Candied cajun nuts