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Savory Fig Tart with Rosemary and Stilton
Source: A Good Appetite: Ripe for Autumn’s Hearth, via the New York Times (Entered by Eric Wagoner)
Apart from the crust, every ingredient for this surprising tart can be purchased through Athens Locally Grown, including the blue cheese. Figs are often made into something sticky sweet, but they are wonderful going down the savory road too.
Serves: 8 servings
Step by Step Instructions
- In a large skillet over low heat, melt butter with oil. Add onions and rosemary. Cook, tossing occasionally, until onions are limp and golden brown, about 30 to 40 minutes. (Add a splash of sherry vinegar here and scrape off the brown bits from the bottom of the pan when caramelizing.)
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions.
- Preheat oven to 400º. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Use a fork to spread onion mixture evenly over pastry while letting excess egg mixture drip back into bowl and leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Remove to rest at room temperature before serving.
Comments added by fellow market members.
I also made some gluten-free, by first making some GF shortcakes (I left out the sugar), slicing the tops off, and using the bottoms as the base of the tart.