It’s the time of the year when my coworkers and I raid the fig tree near our office. For the second year running, the members of my monthly knitting group were the beneficiaries of our pillaging. Jake put the idea of figs with caramelized onions in my head, but instead of making the jam he suggested, I went a little nuts. After an hour or two surfing through Epicurious and finding (I can’t believe it!) nothing like this, I cobbled together a few different recipes and came up with my own tart. The idea isn’t entirely original, but the recipe is.
2 large onions, halved and sliced vertically
1T unsalted butter
~7 oz soft goat cheese
two sprigs fresh rosemary, finely chopped
12-15 fresh figs, sliced
Begin preparing crust (see below). While crust isresting, heat butter in large sauce pan or frying pan. Caramelize onions slowly, until golden brown. Remove from pan and set aside.
Combine goat cheese and egg using mixer. Set aside.
Crust (lifted from another blog)
1 1/2 cups flour
2 tsp. sugar
1/2 tsp. salt
11 tbs. cold unsalted butter, cut into chunks
1 egg yolk
3 tbs. whole milk
Combine dry ingredients and mix them together in electric mixer. On low speed, add butter until the flour is crumbly and the butter is the size of peas. Mix egg yolk and milk together and add to flour mixture until just combined (about 15 seconds).
Remove the mixture from the bowl and put on a flour surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Wrap in plastic wrap, stick in the fridge, and let it rest for 15-20 minutes.
Preheat oven to 350 degrees.
Take pastry disk out of the fridge and put on a floured surface or a floured Silpat. Place the plastic wrap on top of the disk and proceed to roll out until it’s thin and about 12 inches across and 1/8 inch thick. Turn out onto tart pan. (May also be used for a free-form “rustic” tart.)
Here’s where I deviated from the original – Bake crust for ~20 minutes. Remove from oven.
Spread goat cheese mixture on crust. Sprinkle with rosemary. Layer figs and onions on top of goat cheese mixture.
Bake for 25-30 minutes longer.