Easy Blue Cheese & Fig Tart
April 24, 2019
"From our Sunday newspaper The West Australian. Times are estimated."
- 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
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.
Meanwhile, preheat the oven to 200C/180C fan forced.
Roll out the pastry on a sheet of baking paper lightly dusted with flour to a 30 x 23cm rectangle.
Whisk the egg yolk and water in a bowl.
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.
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.
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.
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.
Use a long sharp knife to cut the tart into pieces and serve warm.
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.