Sweet, savoury, creamy and complex in it's flavours, this puff pastry tart is a rather impressive picnic centre piece
It is also surprisingly easy to rustle up and transports really well so that even a little walk to the park and eating it at room (or more like socially distanced outside meet up) temperature won't take away from the wow factor here!
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 large onions, halved lengthwise and thinly sliced
- 3 sprigs rosemary, more for garnish
- Pinch sugar
- 1 teaspoon sherry vinegar
- ¼ cup milk
- 1 egg
- Flour for dusting
- 1 puff pastry sheet
- 4-5 figs, sliced
- 120g dolce latte or gorgonzola cheese
- 2 tablespoons pine nuts
- Good-quality honey for drizzling
- In a large frying pan over medium heat, melt butter with oil.
- Add onions, rosemary and sugar.
- Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes.
- Stir in the vinegar, scraping any browned bits from bottom of pan.
- In a small bowl whisk together the milk and egg until smooth.
- Stir in the onions.
- Preheat oven to 200 degrees celsius.
- Line a baking tray with baking paper.
- On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle or if pre-rolled simply transfer to tray.
- Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border.
- Arrange figs, cut-side up, in even rows on onion mixture.
- Scatter cheese and pine nuts around the figs.
- Use a pastry brush to dab edges of tart with egg mixture (if needed whisk another egg for brushing).
- Gently fold over edges of tart to form a lip and brush with more egg mixture.Bake until pastry is puffed and golden, 25 to 30 minutes.
- Serve, sprinkled with rosemary and drizzled with honey, if desired, warm or at room temperature.