Totally ripped this recipe off from my favorite weekly read, the New York Times Dining In section. Wednesdays are my fave days b/c of this section. Lerv it. I tweaked the recipe slightly and used ready made frozen pastry dough. But yah, basically I ripped the whole thing off. But yum....so easy and great for a party.
- 2 large white onions halved lengthwise and thinly sliced
- 1 sprig rosemary finely minced
- Pinch sugar
- 1 teaspoon sherry vinegar
- 1/4 cup milk
- 1 egg
- 4 sheets of ready made puff pastry
- 1 pint fresh figs ( 3/4 pound), stemmed and slided lengthwise
- 1 1/2 ounces Stinky Cheese (Stilton, gorgonzola, or roquefort) crumbled
- 2 tablespoons pine nuts
- good-quality honey for drizzling, optional. section. It's my bible. Lerv it. I tweaked it a bit but mostly I just ripped it right off. This could not have been easier with the help of ready made frozen pastry dough.
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, 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.
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 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 drizzled with honey, if desired, warm or at room temperature.
Yield: 8 servings.