Fig, Brie, Caramelized Onion & Herb Tart
Danielle @haveucoveredinthekitchen created this picturesque fig tart. It's perfect for a holiday brunch or appetizer. It looks daunting but is really quite simple to prepare thanks to frozen puff pastry. Two kinds of cheese and fresh sage and rosemary tip this tart in a savory direction, and the fresh figs, blackberries and pomegranate seeds add a balancing sweetness and tartness, while the jammy caramelized onions impart the necessary delicious umami. After baking, be sure to add the finishing touches—a drizzle of balsamic glaze or honey and a sprinkling of flaky sea salt to drive home that sweet/salty combination. This tart may be served warm, although it’s also delicious at room temperature.
- 2 sheets of frozen puff pastry thawed and fused together
- 1 1/3 cups of whole-milk ricotta cheese at room temperature
- 1 1/2 Vidalia onions julienned and caramelized
- 1 tablespoon of minced fresh sage
- 5-6 sprigs of fresh rosemary for garnish
- Kosher salt
- 12-14 medium figs
- 2 tablespoons of pomegranate seeds
- 1/3 cup of blackberries
- 8 oz. Imported Brie cheese cheese torn into 1-inch pieces
- 1 egg beaten with 1 tsp. water for egg wash
- Balsamic glaze or honey for drizzling
- Flaky sea salt
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Caramelize onions* and set aside.
- Unfold the puff pastry sheets onto the prepared baking sheet. Once thawed according to package instructions, with your fingers, fuse them together vertically to form one continuous rectangle. Using the tip of a sharp knife, score a 1-inch border around all sides, then prick the bottom of the pastry all over with a fork or docker, except for the perimeter. Refrigerate while you prepare the toppings.
- In a bowl, stir together the ricotta, sage, and 1 1/2 teaspoons of kosher salt. Cut 8 of the medium figs in half lengthwise. Spread the ricotta mixture evenly over the puff pastry, leaving the border uncovered, then top with the Brie pieces and caramelized onions. Nestle the halved figs, cut sides up, on top of the cheese. Top with pomegranate seeds. Brush the exposed crust with the egg mixture.
- Bake until the crust is puffed up and deep golden brown, the figs are caramelized and the cheese is melted, about 20-30 minutes.
- Meanwhile, cut the remaining figs lengthwise into 1/4 inch slices.
- Let the tart cool on the baking sheet for 10 minutes. Top with the sliced figs, rosemary sprigs and a generous drizzle of balsamic glaze or honey. Sprinkle with flaky sea salt and cut the tart into slices and serve warm or at room temperature. Serves 8 to 12.
- Place your sauté or frying pan over high heat.
- After about a minute, add 2 tablespoons of butter and one tablespoon of extra virgin olive oil to the hot pan.
- Let the butter begin to slightly brown.
- Add the julienned Vidalia onions to the hot buttered pan.
- Stir and break up the onions with the edge of a wooden or sauté spatula, spreading them into a thin layer.
- Season lightly with a dash of salt and a pinch of sugar or agave, if desired.
- Cover the pan with a lid, which helps the onions to more quickly soften and release sugars.
- Scrape the browned film on the bottom of the pan, the fond, and stir the brown bits in with the onions. Loosen the fond with a splash of water and scrape it from the pan with the edge of the spatula, stirring it into the onions.
- Cover the pan and repeat the process until the onions are nicely caramelized, about 10-15 minutes.