Simple Fig And Walnut Tart
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
71
Spice
36
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Egg (beaten)1 small
Onion (thinly sliced)1 tbsp
Apple Cider Vinegar3 tbsps
Walnut (coarsely chopped)1 cup
Crumbled Feta Cheese1 tsp
Thyme Leaves (fresh)Directions:
1
Special equipment: A baking stone or baking sheet Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F
2
Line another baking sheet with parchment
3
Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle
4
Transfer the pastry to the prepared baking sheet
5
Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through)
6
Prick the pastry inside the border all over with a fork (don't prick the border)
7
Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes
8
Let cool on the baking sheet for a few minutes
9
If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down
10
Let the pastry cool completely on the baking sheet
11
(The cooled pastry can be wrapped and stored at room temperature for 1 day
12
) Meanwhile, heat the oil in a medium skillet over medium-low heat
13
Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes
14
Add the vinegar, and stir until it has been completely absorbed
15
Remove the skillet from the heat, and let the caramelized onions cool completely
16
(They can be refrigerated for 1 day
17
) Scatter the fontina all over the pastry within the border
18
Top with the caramelized onions, figs and walnuts
19
Sprinkle the whole tart with the feta, thyme and some salt and pepper
20
Drizzle all over with oil
21
Return the tart on the baking sheet to the oven, putting it on the preheated baking stone
22
Bake until the fontina melts, 10 to 15 minutes
23
Drizzle generously with honey, and let cool for a few minutes
24
Cut into 16 squares, and serve