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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.
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.
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- 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.
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.
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…