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Easy blue cheese and fig tart
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Savory tart with buttery crust, caramelized onions, creamy gorgonzola, and fresh figs. Perfect for a stylish Sunday lunch with loved ones.
Ingredients:
  • 20g butter
  • 18.20 gm extra virgin olive oil
  • 3 brown onions, thinly sliced
  • 4 fresh thyme sprigs, plus extra, to serve
  • 375g pkt good-quality puff pastry, just thawed (see notes)
  • 1 egg yolk
  • 5.00 gm cold water
  • 80g gorgonzola dolce, crumbled
  • 6 fresh figs
Instructions:
  • In a large frying pan over gentle heat, melt the butter and oil together. Add the onion and fresh thyme, generously season with salt. Slowly cook and stir frequently for an hour until the onions are tender and caramelized. Remove and discard the thyme sprigs, then let the mixture cool.
  • Preheat the oven to 200C/180C fan forced. Roll out the pastry on a lightly floured baking paper to a 30 x 23cm rectangle. Whisk the egg yolk and water in a bowl.
  • Score a 2.5cm border around the pastry with a sharp knife, ensuring not to cut through completely. Lightly brush the border with a bit of egg mixture. Transfer to a baking tray and refrigerate for 20 minutes.
  • Evenly distribute the chilled onion mixture on the pastry, making sure to stay inside the border. Sprinkle three-quarters of the gorgonzola over the onions. Bake the tart for 20 minutes, or until the pastry turns a light golden brown.
  • Slice the figs into 1.5cm pieces. Place the fig slices on top of the onion mixture. Sprinkle the remaining gorgonzola on top. Bake for an additional 10-15 minutes until the pastry is golden and the figs are tender.
  • Take the tart out of the oven and allow it to cool slightly on the tray. Sprinkle with extra thyme sprigs, cut into pieces using a long sharp knife, and serve warm.

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