Fig Tart

Great for passing at a coctail party

This is a lovely appetizer, or it can be an accompaniment for a salad. The key is to keep the topping as dry as possible and not to overdo the amount.

Ingredients

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 large onions, halved lengthwise and thinly sliced

• 1 sprig fresh rosemary and more for garnish

• pinch sugar

• 1 teaspoon sherry vinegar

• 1 egg

• flour for dusting

• 3/4 pound prepared puff pastry

• 1 pint fresh figs, stemmed and cut into quarters

• 1 1/2 ounce Stilton cheese, crumbled

• 2 tablespoons toasted pine nuts

Instructions

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, 30–40 minutes.

Stir in the vinegar, scraping any browned bits from the bottom of the pan and cook slowly until liquid is mostly cooked off.

In a small bowl, whisk the egg until smooth. Stir in the onions.

Preheat the oven to 400 degrees.

Line an 11-by-17-inch baking sheet with parchment paper.

On a lightly floured surface, roll out the pastry to a 9-by-12-inch rectangle. Transfer to baking sheet.

Use a fork to spread the onion mixture evenly over the pastry, leaving a 1-inch border.

Arrange the figs, cut-side up, in even rows on the onion mixture.

Scatter the cheese and pine nuts over the figs.

Use a pastry brush to dab the edges of the tart with egg. Gently fold over edges of tart to form a lip, then brush with more egg.

Bake until pastry is puffed and golden, 25–30 minutes. If it looks a bit soggy, it’s not ready, and will need a few more minutes.

Serve, sprinkled with rosemary. I use kitchen scissors to cut this into squares after it is cooked.