Easy blue cheese and fig tart
recipe

Delicious Easy blue cheese and fig tart Recipe

“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
Easy blue cheese and fig tart
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.

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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.

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