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.
Fig Onion Tart
- 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. 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.
For more meatless inspiration, check out my Vegetarian board on Pinterest!
Follow Megan Myers | Stetted’s board Vegetarian on Pinterest.