Black Mission Figs & Onion Tart
|Prep time:||40 minutes|
|Cook time:||1 hour|
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|Nugget Signature Recipe|
- 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)
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons reduced balsamic vinegar
- ½ cup Shaft Blue or Maytag Blue cheese
- 4 Black Mission figs roasted in port or balsamic
- 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. Refrigerate 1 hour. Work on filling.
Heat olive oil and butter in large sauté pan on medium heat. Add onion and salt. Cook onions until caramelized. Add reduced vinegar syrup and toss. Place into bowl.
Preheat oven to 450ºF.
Remove dough from refrigerator. Roll out the dough on a lightly floured surface – out to a 10-inch diameter. Place dough on a parchment-lined sheet pan. Place blue cheese in the center of dough; add caramelized onions on top of cheese. Cut figs into wedges and place on top of onions – add a little of port and balsamic roasting juices. 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