Caramelized Onion Tart with Figs & Blue Cheese
When it's the holiday party season, having easy appetizer items are the best! This caramelized onion tart with figs and blue cheese is a nice balance of sweet and tangy!
Servings: 8 pieces
Ingredients
- 2 tbsp unsalted butter
- 1 lb yellow onion (about 2 onions) thinly sliced
- 1 tbsp balsamic vinegar
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 6 oz dried figs
- ½ cup sherry (or water)
- 1 sheet prepared puff pastry thawed overnight in the refrigerator
- 2 tbsp Dijon mustard
- 3 tbsp fig preserves
- 3 oz blue cheese crumbled
- 1 tbsp honey to drizzle
- 1 egg for an egg wash
Instructions
- Melt the butter in a 12-inch skillet over medium-low heat.2 tbsp unsalted butter
- Caramelize the onions: 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 rather than caramelizing them. Slowly cook the onions, stirring occasionally, until they begin to soften and brown. Continue cooking until the onions are evenly browned and just begin to stick to the skillet, 45-50 minutes. Remove from heat and mix in the balsamic vinegar, salt, and black pepper. Set aside and allow the onions to cool to room temperature.1 lb yellow onion (about 2 onions), 1 tbsp balsamic vinegar, 1 tsp kosher salt, 1 tsp freshly ground black pepper
- Prepare the figs: In a small bowl, heat the sherry until it is steaming. Add the dried figs and allow them to steep for 15 minutes. Drain and set them on a paper towel to dry. Once dry, remove the stems with a sharp knife, then slice each fig into approximately 2-3 slices.½ cup sherry (or water), 6 oz dried figs
- Preheat oven to 400°F.
- Prepare the puff pastry: On a lightly floured surface, roll out to 11 by 13 inches. Transfer the pastry to a parchment-lined baking sheet. With a sharp knife, make a line around the perimeter of each pastry ½-inch in from the edge, making sure not to cut through the pastry.1 sheet prepared puff pastry
- Stir together the spread: Brush the mixture over the pastry, leaving the ½-inch edge bare. Distribute the prepared and cooled onions over the pastry, then add the sliced figs. Finish by crumbling the blue cheese over the top. Beat the egg in a small bowl and brush it over the bare edge.2 tbsp Dijon mustard, 3 tbsp fig preserves, 3 oz blue cheese, 1 egg
- Bake in the preheated oven until the cheese is melted and the pastry is puffed, 20 minutes. Remove from oven and cool 5 minutes. Drizzle with honey and slice into pieces.1 tbsp honey
Video
Nutrition
Serving: 1piece | Calories: 366kcal