Fig Onion Tart

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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.

Fig Onion Tart - Fresh Figs

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 - Fresh figs, caramelized onions, mascarpone and puff pastry make this fig onion tart perfect for a party, as an appetizer or a side.

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Fig Onion Tart

Savory tart with fresh figs
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 103 kcal


  • 1 red onion, sliced into thin slivers
  • Balsamic vinegar
  • 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°F. 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.


Calories: 103 kcalCarbohydrates: 7 gProtein: 2 gFat: 8 gSaturated Fat: 4 gCholesterol: 38 mgSodium: 72 mgFiber: 1 gSugar: 5 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

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  1. I am so totally with you on the fig issue. My first experience was sometime last year – in a salad, I think. I’ve still never cooked with them. This tart looks FABULOUS. If you lived close, I think I’d invite myself over for lunch. 🙂

  2. I would have freaked out too if I found fresh figs. I can’t seem to find the anywhere. I had it a couple years back with brie and I have been hooked sinced. Your tart looks just lovely.

  3. I love figs so much I almost never cook with them. The reason is, I usually eat them before I even get them home from the market.


    I just found out that my next door neighbor’s parents have a really productive fig tree with more figs than they can eat, and they’d be willing to share with me. 😀

  4. We heart the people who lived in our house before us. They left us a nice big fig tree down by the front driveway. Our neighbors tell us it’s the best fig tree in town.

    When we get some figs later this year, I’ll have to try this recipe; you made it look delicious!


  5. I just made this for brunch this morning (using Smitten Kitchen’s galette dough as the crust) and it was AMAZING. We had a bumper crop of figs this season and this was the perfect use for the final handfuls fresh from the tree.

  6. Figs are only just ripening in my vicinity and for the second year running it seems like a bumper crop. Once you let it be known you are seeking things it is amazing how those things turn up. Last year I discovered someone with a tree load of figs having never had access to any before, except shop bought. This year I know of 5 trees to plunder all heaving with fruit. Can’t wait to make your recipe. It sounds perfect.