fig & caramelized onion tart
I started my culinary career as a line cook. I had studied Culinary Arts and had no aspiration at all to work with pastries, though that is exactly what I ended up doing and loving. When I am in the kitchen at work, I am either making desserts or ice cream so it’s fun for me to play around with savory foods at home.
It is very hard to find fresh figs in Indiana. They are only available for a few weeks a year in September, so I always search them out during this time. I love caramelized onion tarts so I made this version using Cheddar Blue cheese and fresh figs.
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The Recipe
Fig & Caramelized Onion Tart
- 1/4 cup extra virgin olive oil
- 1 white onion, thinly sliced
- 2 ounces dry white wine
- 6 sprigs fresh thyme leaves, chopped (about 1/2 tsp)
- 1 cup heavy cream
- 2 ounces Cheddar Blue cheese (or you can use goat cheese or any stronger cheese you prefer)
- Salt & Pepper to taste
- 1 pie crust (click to see recipe)
- 6 fresh figs, sliced (or you can use sliced pears if figs are not in season)
- Sauté onions in olive oil until caramelized to a rich brown color.
- Add white wine and fresh thyme leaves. Let cook for 1 minute until the wine has evaporated.
- Add heavy cream and cheese. Cook for 3-4 minutes until the sauce has reduced and thickened.
- Remove from heat and season with salt and pepper. Set aside.
- Roll out pie crust and press into a 9″ tart pan. Use a fork to poke holes in the bottom of crust so the tart shell bakes evenly and doesn’t bubble.
- Place onion mixture in tart shell and bake at 350°F for 15-20 minutes (or until tart shell is baked throughout)
- Placed sliced figs on top, lightly sprinkle with salt, and enjoy!
Yield: One 9″ tart