Figs are a bittersweet arrival; summer is coming to a close, the days become shorter, and the idea of fall begins to set in. The first summer I had a fig tree, I cooked with figs every day because once they have been picked you have to use them very quickly and they have a relatively short season.
The great news is they are very versatile! While figs are naturally very sweet, they hold up well to cooking, which makes them great not only for baking in desserts, but also cooking in savory dishes. Figs are great in salads; quartered, roasted and served with grilled or roasted meats; wrapped in Prosciutto; served with cheese … well, you get the idea.
I love anything that is savory and sweet, so I love this recipe! Don’t be scared to use puff pastry. The key is to make sure that it is completely defrosted in the fridge before you work with it. And, if you don’t want to mess with puff pastry, you can use a pizza crust instead!
Fig Tart with Caramelized Onions (serves 8)
- 2 T unsalted butter
- 2 T extra virgin olive oil
- 2 large onions (1½ pounds), thinly sliced
- 1 sprig rosemary (and more for garnish)
- 1 pinch sugar
- 1 T sherry vinegar
- ¼ C milk
- 1 egg
- Flour for dusting
- 1 sheet puff pastry (or pizza crust)
- 12 oz. figs, stemmed and cut in half lengthwise
- 1 ½ oz Stilton cheese, crumbled*
- 2 T pine nuts
- Quality honey for drizzling (optional)
Caramelize the onions: In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
Preheat oven to 400 degrees.
Make the spread: In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Line an 11-by-17″ baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9-by-12″ rectangle. Transfer to baking sheet.
Assemble: Leaving a 1-inch border around the edge of the pastry, use a fork to spread onion mixture evenly over pastry or pizza crust (let excess egg mixture drip back into bowl). Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of the crust with egg mixture. If you are using a puff pastry dough, gently fold over edges of tart to form a lip and brush with more egg mixture.
Bake and Serve: Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
*If you don’t like blue cheese, you can use goat cheese.
Upcoming Durham Spirits Co. Classes
Latin Nights, Little Bites
September 12, 6-8pm
Create a menu with a fusion of small plates from all over Latin America, including dishes from Cuba, Puerto Rico, Peru and Argentina, just to name a few. Don’t let the small bites fool you: These bold flavors will have your taste buds swooning. You’ll also create a signature cocktail. Menu includes: Argentinian Empanadas with Chimichuri; Peruvian Ceviche; Cuban Tostones with Oregano and Garlic Mojo; Puerto Rican Mofongo with “Pernil”: Mashed Plaintains with Roasted Shredded Pork, Grilled Pineapple with Dolce de Leche.
From Beer to Eternity, Cooking with Beer
September 13, 1-3pm
We know you love to drink beer … but what about cooking with beer? Experience the layers and nuances that beer can add to your cooking. This class wouldn’t be complete without a beer cocktail! Menu includes: Beer Cheese with Beer Battered Hushpuppies and Beer Battered Fried Avocado; Buttermilk and Beer Marinaded Grilled Chicken; Stout Beer Jam Glazed Ribs; Beer Floats with Bacon Beer Brittle; Beer Cocktail.
