A great woman once said, “Find me a fig I don’t love!” Hint: it was one of us! Figs are one of our fave ingredients, with a versatility that lends itself to both savory and sweet dishes, this little fruit that packs a major punch and it feels so dang festive! And this fig tart is also a stunner. So serve it up for the gals, the guys, or anyone else who feels like getting figgy with it.
- 1 package frozen puff pastry
- ½ cup fresh figs, thinly sliced like pepperoni slices
- 2 tbsp. balsamic vinegar
- ¼ tsp. salt
- ½ small white or yellow onion, diced into ½-inch pieces
- 1 tsp. olive oil
- 1 tsp. sugar or agave
- 1 8oz. package of goat cheese
- 1 egg, for egg wash
- Preheat the oven to 350° F. Defrost the dough.
- In a medium-sized bow, marinate the sliced figs in the balsamic vinegar and salt for 30-45 minutes.
- Meanwhile, in a small sauté pan, heat the olive oil. Add in diced onion and sauté on medium-low heat until translucent, about 10 minutes, stirring so that it doesn’t get browned. Add in the sugar and continue to cook and caramelize the onions, about 10 more minutes.
- Meanwhile, place a large piece of plastic wrap on a countertop. Place the defrosted dough in the middle. Cover with the same amount of plastic wrap, making a work space to roll out your dough. Using a rolling pin, roll out the dough until about ¼-inch thick. Take off top piece of plastic wrap. Using a medium-sized pot top (about 8-inch diameter), cut a circle out of the dough by placing pot top in the middle of the dough and pressing down. Take away the extra dough from the sides. You should have a nice circle for your tart.
- On a sheet pan covered in aluminum foil, pick up the bottom piece of the plastic wrap, which still has the dough in the middle. Flip it over onto the sheet pan and then remove the plastic wrap. Your dough should have easily been transfer to the pan.
- Top the dough with onions, cheese, and then the figs, leaving a small circle of uncovered dough around the tart, as you would do with pie crust.
- In a small bowl, whisk together the egg. Using a pastry brush, brush the outer rim.
- Pop in the oven and cook for 40 minutes, until tart is puffed up, browning nicely on all sides.
- Take out and cool. Serve immediately or leave at room temperature and serve up to 2 hours later.