Trying to keep local makes certain things happen to me. A couple weeks ago, this included freaking out over the sight of fresh figs at the market.
You see, I never ate a fig until last fall. My taste memory of figs were, of course, Fig Newtons. Ugh. (I was an Apple Newton girl.) But then I visited the Blue Dahlia, had a sandwich with fig, and was sold.
I also had a tub of lovely mascarpone that I had grabbed at Antonelli’s, so for a birthday party I whipped up some fig onion tart.
Fig Onion Tart
1 red onion, sliced into thin slivers
1 sheet puff pastry, thawed
4 oz mascarpone cheese
3 or 4 fresh figs
1 egg, beaten
In a small saucepan, cook down the onion with a few splashes of balsamic until soft and caramelized. (This will take a while.) Preheat oven to 400. Unfold puff pastry and roll out, if desired – but you can just use it as is. Prick all over with a fork. Spread the mascarpone cheese on, leaving about a half inch border all around. Scatter the onions across the tart, and top with slices of fig. Using a pastry brush, apply the beaten egg to the border.
Cook for about 30 minutes, until the edges are puffed and brown.