Easy Blue Cheese & Fig Tart

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.