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Can you believe Christmas time is already here? I mean, actually here: like, it’s December. Not that fake kind of here-in-July when certain stores – I’ll refrain from naming – start putting out their Christmas decor. Ironically, this is just when it seems like I finally put mine away – joking, of course!
When December hits, I find myself asking where on earth this past year went:
- Did I accomplish everything I wanted to do?
- Did I actually enjoy the summer?
- Did I spend time with family and friends?
- Did I make a difference in the world?
Ok, that may seem a bit extreme, but I do tend to overthink everything. Every year, I decide that I need to enjoy the season and truly savor each day to the fullest.
I start my Christmas season spending each night after work making cookies, candies, decorating, filling outdoor pots with fresh-cut greens, stringing lights, and wrapping gifts. And then all of a sudden, it’s Christmas, and once again, I let it all fly by!
Sound familiar? I know I’m not alone. That’s why I’ve made it my mission to throw a Christmas party that gathers together friends for an afternoon of cheer and food. I’ve also decided to designate the party as “annual,” not just so everyone else can anticipate the event but to keep myself accountable.
Parties are work; they take time and preparation. But the more I throw, the more I’ve learned that guests don’t remember the minute details I fret over. They remember the delicious eggnog and most importantly, the good conversation. This is why I choose foods that could be appetizers or small bites. I don’t stress over a sit-down dinner party, but instead, prepare items that are quick to make and can sit at room temperature for hours and still taste great. This caramelized onion tart is perfect for just such an occasion!
Let’s make this caramelized onion tart even easier:
- Caramelize the onions a week in advance and store in the refrigerator.
- Buy the puff pastry, blue cheese
anddried figs. You could totally make your own puff pastry (which I’ve done), but we’re trying to keep this easy here people!
Once assembled, the tart bakes in 20 minutes and can be served warm or at room temperature. The blue cheese melts and gives a tangy balance to the almost candy-like caramelized onions. The figs add an extra sweet texture to counter the flaky buttery crust.
This is super easy to make but tastes like it took all day to prepare!
Watch how to make this caramelized onion tart
Caramelized Onion Tart with Figs & Blue Cheese
- 4 tbsp butter
- 2 lb yellow onion (about 2-3 onions)
- 2 tbsp balsamic vinegar
- 1 ½ tsp salt
- 1 tsp pepper
- 6 oz dried figs sliced into pieces
- 1 package puff pastry (2 sheets)
- 2 tbsp Dijon mustard
- 3 tbsp fig preserves
- 6 oz blue cheese
For the caramelized onions
- Melt the butter in a 12-inch skillet over medium-low heat.
- Cut the ends off the onions and slice in half, end to end. Slice each half thinly to approximately ⅛-inch thick.
- Add the onions to the melted butter and continue to cook over medium-low to low heat. Heating too high will brown or burn the onions without caramelizing. Slowly cook the onions, stirring occasionally until they begin to soften and brown. Continue to cook until the onions are evenly light brown and just begin to stick on the skillet, 15-20 minutes.
- Remove from heat and add the vinegar, salt and pepper.
- Cool and chill until ready to assemble. Or cool to room temperature and assemble.
For the tart
- Preheat oven to 400°F.
- Thaw the puff pastry overnight in the refrigerator. Working with one sheet at a time, roll out on a floured surface to 11×13 inches. Place pastry on a parchment-lined baking sheet.
- With a sharp knife, make a line around the perimeter of the pastry ½-inch in from the edge, making sure not to cut through the pastry.
- Stir together the Dijon mustard and fig preserves. Brush half of the mixture on one sheet of pastry.
- Sprinkle half of the prepared onions over the pastry followed by half of the sliced figs.
- Finish by crumbling half of the blue cheese evenly over the top.
- Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes.
- Remove from oven and cool 5 minutes. Slice into pieces and serve.