Thursday, October 1, 2009

Fig Tart With Caramelized Onions, Rosemary and Stilton

When I opened the New York Times on Wednesday, and turned to the Dining & Wine Section, I knew immediately what I would be making the next day as a dinner appetizer -- Melissa Clark's deliciously enticing Fig Tart With Caramelized Onions, Rosemary and Stilton.


This savory/sweet tart would be a perfect way for me to use a large bowl of fresh ripe figs that a friend had given me the day before. I knew that roasting the figs would release their sugars and mixing that sweetness with caramelized onions and sharp salty Stilton cheese would be a wonderful combination. The additions of the fresh rosemary and pignoli (pine) nuts and a drizzle of honey at the end, that the recipe called for, would further add to the delicate savory and sweet taste. I could not wait to make it!


It taste exactly as I had imagined. It was light because of the puff pastry crust, with an explosion of sweet and salt and a touch of woodsy rosemary. My husband and I savored every delicious bite! I think it would make an easy to make, elegant appetizer for an autumn dinner party.


Fig Tart With Caramelized Onions, Rosemary and Stilton


Published: September 29, 2009 - New York Times

Time: 1 1/2 hours

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound prepared puff pastry
1 pint fresh figs ( 3/4 pound), stemmed and cut in half lengthwise
1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional.


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, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking 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, cut-side up, 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, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Yield: 8 servings.

I'm adding this post to Designs By Gollum blog's Foodie Friday event. Thanks Gollum! Be sure to look at her blog today to find links to other participating blogs with fabulous recipes to share


26 comments:

Kathleen said...

Hi Pat,
I forgot to answer your question about the WSonoma outlet..PBarn too..
I go to the one in Riverhead, right off the LIE...sometimes really good, other times nothing!
Your tart looks great..I bought figs but when I went to use them they were soft and mushy...have to get some and do it right away!

~Cheryl said...

I agree! This would make a fabulous appetizer! It's lovely to look at too.

Ciao Chow Linda said...

Wow your tart looks even better than the one in the NYTimes. It is calling out to me Pat. Do you have any left over?

Jenny said...

This looks scrumptious! And so beautiful and autumnal. I bet that was amazing. We pick fresh figs in the alleys around here. I wonder if there's any out there now? Thanks for sharing.

M.Kate said...

Way too yummy..I am drooling over the keyboards. Unfortunately...figs are not fresh here..so we seldom get them fresh, only tinned. I definitely want a few helpings of those Pat..hugs/M

Rachael said...

That looks really good...I think I would be intimidated by that recipe, it's just so beautiful! I love the sweetness of figs with the savory flavors :-)

Marilyn said...

Sounds yummy!! I used to get the Sunday NY Times clear up here in Pa. Loved it!! I guess I am a NYer at heart!!
Have a Great Day!!
Love,
Marilyn

aliceinparis said...

Wow !All my fave things in one dish!! I know I would LOVE that!
Thanks for posting the recipe:)

Tracy said...

Oh, this is sooo good, Pat! It is beautiful. Is there any left? Can I come over for a taste test? ;o) Here I just bought some figs for the weekend for a simple dessert. I must make note of this recipe to try another time...mmm... Thank you! Happy Weekend ((HUGS))

SavoringTime in the Kitchen said...

This sounds absolutely wonderful and a must try! I can tell why you had to make it right away :)

~Susan

Sea Witch said...

OMG, I can smell this heavenly scent through your posting. LOL. I want to hang out in your kitchen and wait for all that you create. I will wash and dry all of your pots and pans for this trade off. Sea Witch

Barb said...

I wish I had been there to eat some, it looks wonderful....Barb

imjacobsmom said...

I know what I am adding to my grocery list today....~ Robyn

Mary said...

It certainly is gorgeous to look at and different enough to be intriguing. Thanks for sharing this with us. Have a wonderful day.

Mrs. P. said...

Okay...I'm tucking this recipe away for holiday entertaining. It looks both simple and elegant and how can you go wrong with puff pastry (and figs, and caramelized onions, and stilton, and pine nuts, lol). Thanks for posting!

Blessings!
Gail

Catherine said...

Yummy. This recipe is next on my list.

ARLENE said...

I love the combination of fresh figs with cheese, usually goat cheese, but I know I'd love the Stilton. I've searched supermarkets and farmers' markets and have not found any. I think I need to take a trip to the local Italian deli. This looks so incredible. I could eat it for breakfast, lunch, dinner, or snack.

Happy@Home said...

This recipe looks and sounds delicious. I had never tasted a fresh fig until I moved to NC. They seem to grow very well here. I like them much better than dried figs. I am going to keep this recipe. Thanks for sharing.

Judy ~ My Front Porch said...

Figs are big these days...and your tart looks most yummy! Wish I could come sample.

CatHerder said...

oh yum...when i first saw the pics i didnt imagine you would post the recipe....i am definately going to try that!

Oliag said...

This is killing me I want a taste so bad!...I love, love, love Stilton, figs, and onions and I can almost taste this combo in my head...thanks for this recipe...hope I get to try it soon:)

black eyed susans kitchen said...

Pat, I knew as soon as I saw this picture where it came from. It looks absolutely delicious. I admire your no fear attitude when it comes to making these recipes.
♥, Susan

Claudia said...

Wow! How'd I miss this? My favorites - sweet and savory - tastes of autumn. Oh how wonderful!

Gina said...

that looks amazing Pat!..I've never tasted stilton before..you're such a clever cook! :)

Michael Lee West said...

This looks fabulous. I love the blend of Stilton and figs. It was a pleasure to look around your blog today. Thanks for participating in FF.
Love,
Gollum

Paz said...

Now, THIS looks delicioso!

Paz