Easy Blue Cheese & Fig Tart

Prep Time
Cook Time
2h 5m
Ready In

"From our Sunday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (219.4 g)
  • Calories 904.8
  • Total Fat - 79.1 g
  • Saturated Fat - 26.9 g
  • Cholesterol - 183 mg
  • Sodium - 326.9 mg
  • Total Carbohydrate - 33.9 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3 g
  • Protein - 14.4 g
  • Calcium - 161.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.3 mg

Step 1

Melt the butter and oil in a large frying pan over low heat and add the onion and thyme and season well with salt and cook, stirring often, for 1 hour or until very soft and golden and then discard thyme and set aside to cool.

Step 2

Meanwhile, preheat the oven to 200C/180C fan forced.

Step 3

Roll out the pastry on a sheet of baking paper lightly dusted with flour to a 30 x 23cm rectangle.

Step 4

Whisk the egg yolk and water in a bowl.

Step 5

Use a sharp knife to score a 2.5cm border around the pastry, taking care not to cut all the way through and then brush border with a little egg mixture and place on a baking tray and then place in fridge for 20 minutes to rest.

Step 6

Spread the cooled onion mixture over the pastry, staying within the border. Sprinkle the onion with three-quarters of the gorgonzola and bake the tart for 20 minutes or until the pastry is lightly golden.

Step 7

Cut the figs into 1.5cm-thick slices and arrange the figs over the onion mixture and sprinkle with the remaining gorgonzola and bake for a further 10-15 minutes or until pastry is golden and figs are softened.

Step 8

Remove the tart from the oven and set aside on the tray for a few minutes to cool slightly and then sprinkle with the extra thyme sprigs.

Step 9

Use a long sharp knife to cut the tart into pieces and serve warm.

Step 10

NOTE - They used Carême Puff Pastry for this tart, because it’s really buttery and gives a great result. You can mix up the toppings if you like – try a light spread of passata with kalamata olives and fresh bocconcini, or basil pesto, roasted capsicum and parmesan.

Tips & Variations

No special items needed.