Fresh figs are one of those fleeting late-summer treasures that need very little embellishment. In this savory tart, their honeyed sweetness is balanced by deeply caramelized onions, fragrant rosemary, tangy Gorgonzola, and toasted walnuts, all layered over crisp, buttery puff pastry. A drizzle of honey just before serving brings everything together beautifully.
Elegant enough for company but remarkably simple to assemble, this tart makes a lovely appetizer, light lunch, or centerpiece for a late-summer supper. Serve it warm from the oven or at room temperature with a simple green salad and a glass of wine.
INGREDIENTS:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large onions (about 1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig fresh rosemary, plus additional rosemary leaves for garnish
Pinch of sugar
1 teaspoon light balsamic or sherry vinegar
1/4 cup milk
1 large egg
All-purpose flour, for dusting
1 package prepared puff pastry
3/4 pound fresh figs, stemmed and halved lengthwise
1 1/2 ounces Gorgonzola, crumbled (about 6 tablespoons)
2 tablespoons chopped walnuts
Honey, for drizzling, optional
METHOD:
In a large skillet, melt the butter with the olive oil over low heat. Add the sliced onions, rosemary sprig, and a pinch of sugar. Cook slowly, stirring occasionally, until the onions are very soft and deeply golden, about 30 to 40 minutes.
Stir in the sherry vinegar, scraping up any browned bits from the bottom of the skillet. Remove and discard the rosemary sprig, then set the onions aside to cool slightly.
In a small bowl, whisk together the milk and egg until well combined. Stir enough of the egg mixture into the caramelized onions to lightly bind them, reserving the remainder for brushing the pastry.
Preheat the oven to 400°F. Line an 11 x 17-inch baking sheet with parchment paper.
On a lightly floured work surface, roll the puff pastry into approximately a 9 x 12-inch rectangle. Transfer it carefully to the prepared baking sheet.
Spread the caramelized onion mixture evenly over the pastry, allowing any excess egg mixture to remain behind in the bowl and leaving a 1-inch border around the edges.
Arrange the figs, cut-side up, over the onions. Scatter the crumbled Gorgonzola and chopped walnuts evenly over the top.
Brush the exposed pastry border lightly with the reserved egg mixture. Fold the edges inward slightly to create a raised rim, then brush the rim again with the egg mixture.
Bake for 25 to 30 minutes, or until the pastry is puffed, crisp, and deeply golden.
Allow the tart to cool for a few minutes before serving. Garnish with fresh rosemary leaves and, if desired, drizzle lightly with honey. Serve warm or at room temperature.
Pear Variation
When fresh figs are unavailable, pears make a wonderful substitute. Use about 1 1/2 to 2 pears, depending on their size, and slice them thinly before arranging them over the caramelized onions. We especially like flavorful d’Anjou pears for this version.
