“This beautifully balanced tart combines flaky and buttery pastry, jammy onions, salty gorgonzola and fresh figs. I love serving it as a starter for a Sunday lunch with friends and family.” – Justine Schofield
Prep Time : 0:30 | Cook Time : 1:35 | Total Time : 2:05 | Serving : 6 person.
Ingredients
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20g butter
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1 tablespoon extra virgin olive oil
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3 brown onions, thinly sliced
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4 fresh thyme sprigs, plus extra, to serve
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375g pkt good-quality puff pastry, just thawed (see notes)
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1 egg yolk
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1 teaspoon cold water
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80g gorgonzola dolce, crumbled
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6 fresh figs
Method
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Step 1
Melt the butter and oil in a large frying pan over low heat. Add the onion and thyme. Season well with salt. Cook, stirring often, for 1 hour or until very soft and golden. Discard thyme. Set aside to cool.
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Step 2
Meanwhile, preheat the oven to 200C/180C fan forced. Roll out the pastry on a sheet of baking paper lightly dusted with flour to a 30 x 23cm rectangle. Whisk the egg yolk and water in a bowl.
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Step 3
Use a sharp knife to score a 2.5cm border around the pastry, taking care not to cut all the way through. Brush border with a little egg mixture. Place on a baking tray. Place in fridge for 20 minutes to rest.
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Step 4
Spread the cooled onion mixture over the pastry, staying within the border. Sprinkle the onion with three-quarters of the gorgonzola. Bake the tart for 20 minutes or until the pastry is lightly golden.
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Step 5
Cut the figs into 1.5cm-thick slices. Arrange the fig over the onion mixture. Sprinkle with the remaining gorgonzola. Bake for a further 10-15 minutes or until pastry is golden and figs are softened.
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Step 6
Remove the tart from the oven and set aside on the tray for a few minutes to cool slightly. Sprinkle with the extra thyme sprigs. Use a long sharp knife to cut the tart into pieces and serve warm.