Fig Tart With Caramelized Onions, Rosemary and Stilton Recipe (2024)

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Lizy

Another note on this recipe -- after making this twice as directed, and absolutely adoring it, I just made it with frozen puff pastry shells as an hors dʻoeuvre!

Golem18

You can rehydrate dried figs by covering them with boiling water or, better, warmed port wine, other wine, bourbon, brandy, or liqueur. Jacque Pepin does because he doesn't like fresh figs. Also they're only around for a couple of weeks.

Liz

Made this with pear instead of figs and it was excellent. Peeled, quartered & cored, cutting each quarter roughly into thirds. Used 1 1/2 d'Anjou pears.

Lizy

Unbelievably good! I cannot get over how wonderful it was. I used Vidalia onions, and, yes, it does take patience to caramelize them. I didn't have sherry vinegar so I used white balsamic, so that's a perfectly good substitution.

Renee

This was very, very good, but next time I try it I will partially cook the puff pastry and cut the figs into smaller pieces. Flavor was excellent, but the texture was soggy in spots.

Bettina

To alleviate the soggy crust situation I placed the baking sheet in the oven while it heated up. Placed rolled dough on a silpat which easily transferred to the hot pan. Used half the figs cut in quarters (they were frozen from our tree). Did not do the milk/egg thing. Easy and delicious.

Figaro

How about: in lieu of cheese, sprinkle with some shredded prosciutto, a bit of olive oil and perhaps some fine balsamic vinegar. I did a dish of figs wrapped in prosciutto, cracked pepper and olive oil; bake 5 min at 400 - fab!

Don't know why there's a scarcity of fresh figs up north (you guys corner the market on most exotics). In South Fl, brown turkey figs are all over the place and I've been taking advantage of Melissa's wonderfully creative recipes.

MosesKnowses

Yes, I used two varieties of dried figs that I gently boiled for 40 minutes. I added some port wine to the water as someone else recommended. Just don't try using dried figs without first boiling them as I did with another recipe. The figs got burnt to a crisp.

tme portland

I did not want so many servings so I used the recipe for Quick Puff Pastry by Marian Burros. split in half before the "beat with a rolling pin, and roll to 1/8 inch" step and froze half of it wrapped in foil and vacuum packed with a Food Saver, kept if for a couple weeks. I halved the ingredients for the topping.
This was a huge hit as an appetizer or first course, though my husband insisted it should be a dessert. It would work well for that also. Served four generously.

Diane K. Martin

I was wondering about using the Stilton with dried apricots or cranberries that is available at Trader Joe's and presumably elsewhere near the winter holidays. It would spread the fruttiness out, rather than concentrating it.

Bonnie

Delicious and beautiful. I subbed walnuts for the pine nuts, roquefort for the stilton, and I added some halved cherry tomatoes to the topping. Having noted others’ soggy pastry comments, I drained the onions in a sieve for about 5 min after removing from the egg mixture. Crust remained wonderfully crisp. The honey and rosemary were flavorful additions so don’t skip these. A keeper.

david

Parbake the pastry with some pie weights over tinfoil for ~10 mins and let come down to room temp before spreading on the onion business and toppings and baking again as directed to prevent drooping slices.

Maria Elisa

Great recipe, flavors are fantastic!

Pam T

30-40 minutes is just not enough time to caramelize those onions. My friend and I made this together after sending the husbands away, and we drank way too much and caramelized the onions on low, on a low output burner for 90 minutes. We did bleu on one half of the tart and brie on the other half. No regrets!

Samantha

Delicious! I preheated the pan in the oven while I assembled the tart and had no issues with sogginess. We topped with prosciutto at the end and served with a crisp salad. Will be joining the regular rotation going forward!

Audrey Klesta

I live in France, so Stilton isn't available. I used Roquefort and walnuts instead. It was DELICIOUS!! I will add more sugar to caramelize the onions + add some salt next time. :)

eclaire

I added pancetta, which was a nice pairing with the sweetness of honey and figs. Next time, as others have suggested, I will cut the figs into thinner/smaller pieces to avoid being a bit soggy or over-powering chunks of fig. This recipe would also be delish with different nut, fruit, cheese combinations.

CB

Super delicious flavors, but my puff pastry didn’t puff up in the middle! I wonder if the figs, onions, etc weighed it down? Or perhaps I needed to bake it longer/ at a higher temp.

david

Parbake the pastry with some pie weights over tinfoil for ~10 mins and let come down to room temp before spreading on the onion business and toppings and baking again as directed to prevent drooping slices.

stewart P

How would this be topped with drizzled truffle honey? I need to try that.

Bonnie

Delicious and beautiful. I subbed walnuts for the pine nuts, roquefort for the stilton, and I added some halved cherry tomatoes to the topping. Having noted others’ soggy pastry comments, I drained the onions in a sieve for about 5 min after removing from the egg mixture. Crust remained wonderfully crisp. The honey and rosemary were flavorful additions so don’t skip these. A keeper.

Katrina

I drained in a sieve too, as well as par baking the puff pastry for 10 min with pie weights as another commenter suggested. No soggy crust! Absolutely delicious.

Bonnie

Absolutely delicious. Subbed walnuts for the pine nuts. Subbed Roquefort for the Stilton. Added halved cherry tomatoes to the fig topping. Drained the caramelized onions REALLY well before putting them on the pastry. Had no soggy issues. Guests devoured it.

Lindsey

Used alpine cabot. Pre cooked pastry for 10 mins. Melted cheese in pastry before adding wet filling. Precooked figs. No soggy bottom.

Josee

A fantastic recipe, easy to make and so delicious. I served this as a side dish.

Laura

OK, currently NO fresh figs in the store, but I had fallen in love with this recipe and wanted to make it anyway. Used a combo of golden and black dried figs and cambozola cheese. One guest described it as “interesting” and everyone else loved it. Agree that this is a versatile idea with lots of potential!

Ted C.

I had the soggy bottom thing going on too. I think I'll skip the egg milk mixture. It all went on with the onions and soaked the dough on the bottom.

Bob

YUM! Some good tips from the comments. I made it from Dufor puff pastry which when unfolded was a bit larger than specified but required no rolling out. I put the dough on a silpat--brilliant. I put the pan in the oven to heat up. Noting the comments on sogginess I squeezed the onions in my hands to remove most of the liquid. No sogginess at all. BTW: I saved the egg mixture threw in some over ripe figs I didn't use. Next AM added a couple of eggs and made scrambled eggs. More YUM!

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Fig Tart With Caramelized Onions, Rosemary and Stilton Recipe (2024)
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