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Caramelized Onion, Fig, and Blue Cheese Tart

  • 2 red onions
  • 3 T. olive divided, 2 T. & 1 T.
  • 3 sprigs fresh rosemary
  • 1 sheet puff pastry, thawed in the refrigerator
  • 1 lb. figs
  • 1 tsp. salt
  • 1 T. balsamic reduction or glaze
  • 1-2 T. honey
  • 1/3 C. gorgonzola
  1. Preheat oven to 375°F.
  2. In a saute pan, heat the 2 T. olive oil over medium heat. Add the onions and season with salt and pepper. Cook for 20-30 minutes or until the onions are a rich deep caramelized color. Set aside.
  3. With a mortar and pestle, grind 3 sprigs of rosemary with the remaining 1T. olive oil. Set aside.
  4. Using a bit of flour, roll out your dough until it’s about 1/4-inch thick. Since it’s a free form tart, any shape is fine. Make a pretty little border by folding over a 1/2-inch on each side (the tart gets a little drippy so it’s nice to have an edge).
  5. Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they’re tightly nestled). Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart.
  6. Bake until crispy, brown, and bubbling, about 25 minutes.