“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

• 20g butter

• 1 tablespoon extra virgin olive oil

• 3 brown onions, thinly sliced

• 4 fresh thyme sprigs, plus extra, to serve

• 375g pkt good-quality puff pastry, just thawed (see notes)

• 1 egg yolk

• 1 teaspoon cold water

• 80g gorgonzola dolce, crumbled

• 6 fresh figs

Method

• 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.

  

• 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.

  

• 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.

  

• 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.

  

• 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.

  

• 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.