There is nothing like a fresh sweet Summertime fig. Figs come in several varieties; Black Mission, Calimyrna, Brown Turkey, Kadota and several others, but no matter which one you choose, they all are super juicy and full of flavor. Â I have a fig tree in my backyard that produces figs a couple times a year, and I love to eat them fresh, or create lovely recipes with these beauties.
I make a lot of tarts when I entertain because they are easy to put together, and tarts are a great canvas to add any type of cheeses, fruits and vegetables. Â I make savory and sweet tarts, but for an appetizer I prefer a combination of both flavors.
In this recipe for Caramelized Onion & Fresh Fig Tart, I use puff pastry from the frozen section of the grocery store.  First, let the pastry thaw, in the refrigerator, so it stays cold.  Then, a quick blend of goat and cream cheeses in a stand mixer – for the perfect creamy topping.
If you don’t have fresh figs, you can always re-hydrate some dried figs and chop them up into chunks, but there is nothing like the taste of a fresh fig. Â Serve the tart with a nice glass of champagne or prosecco for an elegant beginning to a great party – it makes a perfect pairing.
Ingredients
1 store bought sheet of puff pastry, defrosted, but still cold
4 ounces of fresh goat cheese, room temperature
6 ounces of cream cheese, room temperature
1 egg
1 onion
2 teaspoons fresh thyme leaves
5 fresh figs
1/4 cup heavy cream
olive oil
salt
pepper
(Serves 8)
To Prepare:
1. Â Preheat the oven to 375. Â In a stand mixer cream together the goat and cream cheeses on low speed for about 4 minutes.
2. Â Add the egg to the cheese mixture and blend until smooth, about 2 minutes.
2. Â Next, skin and slice the onion thinly. Â Place the onion in a skillet with 2 tablespoons of olive oil. Â Saute the onion until lightly golden for about 20 minutes on medium heat.
3. Â Add the fresh thyme leaves to the onions and continue to saute for about 10 more minutes. Â If the onions are too dry, add another drizzle of olive oil, but you don’t want your onions to be too greasy.
4. Â Turn off the heat under the onions and let them rest in the pan while you prepare your puff pastry. Remove the pastry from the packaging and roll out onto a lightly floured surface. Â Score a 1-inch border around the edge of the pastry and place the pastry on a baking sheet.
5. Â Spread the cheese mixture in the center of the pastry, leaving the border bare.
6. Â Sprinkle the onions over the cheese mixture. Â Slice each fig into 8 wedges and place them on top of the cheese as well.
7. Â Brush the edges of the pastry with heavy cream and place the tart in the oven to bake for 40-55 minutes, or until golden brown.
8. Â Remove the tart from the oven and let it cool on the pan until room temperature, about 45 minutes.
9. Â Using 2 spatulas, gently lift the tart from the sheet pan onto a wooden board or platter for serving. Â Enjoy!
