Savory Fig Tart with Rosemary and Stilton

Ingredients

• 2 tablespoons unsalted butter
• oil
• 1 large white onion, sliced thinly
• 2 sprigs rosemary, removed from stem
• splash sherry or other vinegar (I used honey vinegar)
• 1/4 cup milk
• 1 egg
• flour for dusting
• 3/4 lb frozen puff pastry, thawed
• 1 pint fresh figs, cut in half
• small wedge Stilton (or other blue) cheese, crumbled
• handful of pecans (or pine nuts)

Instructions

1. 1
   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.)
2. 2
   In a small bowl, whisk together the milk and egg until smooth. Stir in the onions.
3. 3
   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.
4. 4
   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.
5. 5
   Bake until pastry is puffed and golden, 25 to 30 minutes. Remove to rest at room temperature before serving.