Tuesday 30 June 2020


Sweet, savoury, creamy and complex in it's flavours, this puff pastry tart is a rather impressive picnic centre piece 

It is also surprisingly easy to rustle up and transports really well so that even a little walk to the park and eating it at room (or more like socially distanced outside meet up) temperature won't take away from the wow factor here!

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 large onions, halved lengthwise and thinly sliced
  • 3 sprigs rosemary, more for garnish
  • Pinch sugar
  • 1 teaspoon sherry vinegar
  • ¼ cup milk
  • 1 egg
  • Flour for dusting
  • 1 puff pastry sheet
  • 4-5 figs, sliced
  • 120g dolce latte or gorgonzola cheese
  • 2 tablespoons pine nuts
  • Good-quality honey for drizzling
  • In a large frying pan over medium 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.
  • In a small bowl whisk together the milk and egg until smooth.
  • Stir in the onions.
  • Preheat oven to 200 degrees celsius.
  • Line a baking tray with baking paper.
  • On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle or if pre-rolled simply transfer to tray.
  • Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border.
  • Arrange figs, cut-side up, in even rows on onion mixture. 
  • Scatter cheese and pine nuts around the figs.
  • Use a pastry brush to dab edges of tart with egg mixture (if needed whisk another egg for brushing).
  • Gently fold over edges of tart to form a lip and brush with more egg mixture.Bake until pastry is puffed and golden, 25 to 30 minutes.
  • Serve, sprinkled with rosemary and drizzled with honey, if desired, warm or at room temperature.

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