Caramelized onion, fig & goat cheese tart.
Omid found a 2 lb. package of fresh figs at Costco the other day. We could only eat so much. I thought about baking some Fig Newtons (my absolute favorite cookie), but decided to make a savory dish instead. The California Fig Advisory website had several good recipes, & I decided to try their goat cheese tart.
Not so fun fact: I noticed a little too late that the website I was looking at was for 'dried' figs, not fresh figs. So....I have been trying to 'dry' out my figs in the oven to get them ready for the tart. The great thing about figs:they are delicious fresh or dried.
I baked the tarts in a 375* oven for 20-25 minutes.
Caramelized Onion, Fig and Goat Cheese Tartlets from the California Fig Advisory Board
From Chef Lia Fallon
INGREDIENTS
• 1 tablespoon olive oil
• 2 cups thinly sliced onion
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 4 frozen prepared 4-inch puff pastry tart shells
• 8 fresh California figs, sliced
• 4 ounces goat cheese, crumbled
PROCEDURE
In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until very soft. Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Cool.
Preheat oven to 375°F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet. Bake 20 to 25 minutes or as directed on package, until golden and crisp.
Serves: 4
Omid found a 2 lb. package of fresh figs at Costco the other day. We could only eat so much. I thought about baking some Fig Newtons (my absolute favorite cookie), but decided to make a savory dish instead. The California Fig Advisory website had several good recipes, & I decided to try their goat cheese tart.
Not so fun fact: I noticed a little too late that the website I was looking at was for 'dried' figs, not fresh figs. So....I have been trying to 'dry' out my figs in the oven to get them ready for the tart. The great thing about figs:they are delicious fresh or dried.
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| Step one to caramelizing onions: saute in olive oil until soft. |
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| This particular recipe called for basalmic vinegar. We purchase our BV from Navidi's Oils in downtown Camas. So many wonderful selections of EVOO & BV. One of my favorite stores downtown. ☺ |
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| I used black cherry BV to add to the onions. |
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| Onions, butter, brown sugar & black cherry BV. I sauteed this mixture for 20-30 minutes until I had a 'jam.' |
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| Fresh figs. |
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| I halved the figs & placed them in a 170* oven for 30 minutes. 170* wasn't hot enough, so I quartered the figs & upped the temperature to 300*. That got things moving & shaking. |
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| 30 more minutes @ 300* did the trick! |
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| I cut a sheet of puff pastry into quarters & added the onion jam. |
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| Next I added the quartered figs & goat cheese. |
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| These were absolutely-positively delicious! The only thing I would do differently is add a bit more chevre. |
From Chef Lia Fallon
INGREDIENTS
• 1 tablespoon olive oil
• 2 cups thinly sliced onion
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 4 frozen prepared 4-inch puff pastry tart shells
• 8 fresh California figs, sliced
• 4 ounces goat cheese, crumbled
PROCEDURE
In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until very soft. Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Cool.
Preheat oven to 375°F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet. Bake 20 to 25 minutes or as directed on package, until golden and crisp.
Serves: 4
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