- Prep time
- 40 minutes PT40M
- Cook time
- 1 hour PT1H
- Serves 4
- Crust for Onion Tart:
- 1⅓ cups flour, plus some for rolling
- 8 tablespoons unsalted butter, cold
- ½ teaspoon salt
- ½ teaspoon sugar
- 2-4 tablespoons ice water
- Onion Tart:
- 3 medium-sized sweet onions (Maui or Vidalia) Julienned
- 3 tablespoons olive oil
- 3 tablespoons butter
- ¼ cup balsamic vinegar
- ½ cup Blue cheese
- 4 Black Mission figs
- ¼ cup Red Port
- Onion tart dough
Crust for Onion Tart:
In food processor, combine flour, salt and sugar. Pulse to mix. Cut butter into ½-inch cubes and pulse until mixture resembles coarse meal. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. Remove dough. Wrap in plastic and place in refrigerator until chilled, approximately 1 hour.
Heat olive oil and butter in large sauté pan on medium heat. Add onion and salt. Cook onions until caramelized and tender. Add balsamic vinegar and reduce to a syrup. Set aside to cool. In a separate saute pan over medium heat, sear the figs cut side down until they are golden brown. Deglaze the pan with the port and reduce until syrupy. Set aside to cool.
Pre heat oven to 450F.
Remove dough from refrigerator. Roll out the dough on a lightly floured surface, to a 10-inch diameter. Transfer the dough to a parchment-lined sheet pan. Place blue cheese in the center of dough; place the caramelized onions on top of the cheese. Cut the figs into wedges and place on top of the onions. Spoon any remaining port and balsamic roasting juices over the top of the filling.
Fold the edges of the dough over so that a small circle of the onion is showing in the center of the tart.
Bake for 10 minutes at 450ºF. Reduce heat to 350ºF until crust is golden brown. Remove and let sit for 10 minutes before serving.
Techniques used in this recipe:
caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat.