Fig and Onion Tart with Cabernet Porcini Chef Butter

fig tart ingredients
Print Recipe

Fig and Onion Tart with Cabernet Porcini Chef Butter

This savory tart is a natural for the fall fig season. The onions are sweated down until they start to caramelize and then sautéed with Cabernet Porcini Chef Butter for a rich, earthy flavor perfect for fall parties.
Servings: 6

Ingredients

  • 1 large yellow or red onion sliced, about 2 cups
  • 2 Tbs olive oil
  • 3 medallions 1/4 inch medallions Cabernet Porcini Chef Butter
  • 4 medium figs cut in quarters
  • sea salt
  • fresh ground pepper
  • 4 oz fresh goat cheese or Roquefort
  • 1 1 pastry sheet (see recipe below)

Pastry Dough

  • 2 cups all-purpose flour
  • 1 Tbs sugar
  • 1/2 tsp Kosher salt
  • 12 Tbs cold, unsalted butter, diced
  • ½ cup ice water

Instructions

  • Preheat oven to 400F
  • Heat 1 Tbs olive oil in a skillet, add the sliced onions and sauté until translucent and Strat to caramelize. Add the Cabernet Porcini Chef Butter and stir to combine. Remove from heat to cool.
  • Roll out the pastry dough into a 6 X 13 inch sheet. Fold up the sides to form a small edge around the entire sheet. Place on a parchment lined baking sheet pan.
  • Spread the cooled onion mixture over the bottom of the pastry shell. Line the figs up on each side of the tart.
  • Bake the tart for 35 minutes until the crust is golden brown and the figs are jammy. Remove from the oven and crumble the goat cheese or Roquefort over the top. Finish with fresh ground black pepper. Serve warm or at room temperature.
  • This tart can be cut into bite sized pieces for passed hors d'oeuvres or cut in larger pieces and served as a first course or light lunch.

Pastry Dough

  • Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse until it starts to crumb, 10 to 12 times. With the motor running add the ice water until the dough starts to come together. Empty onto a floured board and knead just until you can make a ball. Wrap in parchment and refrigerate 1 hour.  Can be used for sweet and savory tarts.