Fig & Caramelized Onion Tart

Fig and Caramelized Onion Tart

On Monday night, the man of the house came home at a reasonable hour, so we were able to eat together on the porch as a family. This has been such a rare occurrence lately because of his busy schedule. On the menu was a fig and caramelized onion tart along with a simple salad of cucumber, mint and Greek yogurt (a hit with Grace in blended form). It’s so sweet that it could easily be served as a dessert! Caramelized onions and figs make a beautiful pairing especially when atop a custard filling. I included a few photos of our meal below. Enjoy the recipe!  -Addie

Serves: 4

Ingredients:

1 Pie crust (homemade is best if you can do it!)

1 Package Mascarpone or cream cheese, softened

1 Egg

2 Tablespoons fig preserves

2 Tablespoons unsalted butter

1 and 1/2 Vidalia onion, sliced

1 Tablespoon brown sugar

2 Tablespoons balsamic vinegar

About 2 dozen figs, sliced thick

Method:

  • Preheat oven to 350.
  • Caramelize the onions. Melt the butter on medium heat in a large sauté pan and add the sliced onions, cooking until soft, translucent and fragrant, for about ten minutes. Add the brown sugar and continue to cook the onions, stirring occasionally to let the caramelizing process take place. You want soft, brown, sweet onions. Allow the onions to cook for a while, about 20 minutes, stirring occasionally on medium heat. It’s worth the wait! After about 15 minutes in, add the balsamic vinegar. Turn the heat up a tad and reduce the vinegar by half, cooking for a few minutes more. Set onions aside when finished.
  • Combine cream cheese, egg and preserves and set aside.
  • Line a tart pan with your pie crust. Spread the cream cheese mixture onto the crust. Then spread out the onions over the cream cheese mixture then carefully line with sliced figs, starting along the outside and working your way in. Gently push everything down a bit with your finger tips so the figs and onions sink into the cream cheese mixture some.
  • Bake in oven for about 30 minutes until cream cheese filling has the consistency of a custard.
  • Enjoy!

Notes: I used some of my pie crust to make Grace her own little “tartelettes” so we didn’t have much of a crust on ours. If you make this you certainly won’t be missing out on the beloved pie crust. Also, the dish I use to make tarts broke a while ago so I’ve been using a shallow cake pan instead. It’s not as pretty but has been doing the job just as well.

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