Posted by: Catherine | October 26, 2009

Fig and Pine Nut Tart (RR*, The Third Unconfidential Cooks’ Dinner)

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(*Reader Recipe)

The other day I was talking to someone  on the phone and I couldn’t hear very well because she was eating. “Sorry,” she said, “for chewing in your ear.”  If she was sorry, why didn’t she stop downing that popcorn? Just one of those little mysteries of life….

Back to the realities of life: You might think there was a fig theme going on at  The Third U-C Dinner, what with Kim’s Roasted Chicken with Fresh Figs and Kalamata Olives and this gorgeous tart,  but it was actually just a fluke–a tasty one at that.  A few days before the dinner my friend Daryn and I had a working birthday lunch (hers, not mine…thank God), and  she asked what I was making.  I described the Ratatouille and Sausage Potpie with Cornbread Biscuits from Melissa Clark’s NYT column that day. She went home , checked it out and decided to make another of Clark’s recipes from the same article. You might take away this tip: If you like to cook, don’t miss Melissa Clark on Wednesdays in the NYT.

Serves 8

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced

1 sprig rosemary, more for garnish

Pinch sugar

1 teaspoon sherry vinegar

1/4 cup milk

1 egg

Flour for dusting

3/4 pound prepared puff pastry

1 pint fresh figs ( 3/4 pound), stemmed and cut in half lengthwise

1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)

2 tablespoons pine nuts

Good-quality honey for drizzling, optional

1. In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.

2. In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.

3. Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.

4. Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.


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Responses

  1. That looks wonderful! I do think it’s funny she apologized, rather than simply stopping eating her popcorn!

    Dallas Jean will return after Halloween week…meanwhile, there will be other fabulous tales! Spooky tales with happy endings! :)

  2. Nice, that looks amazing. I’ve never cooked with fresh figs before, I should try it out.

  3. She must really have been hungry! Maybe she hadn’t eaten all day. That is a very tasty looking tart!

  4. This looks so good! I love fresh figs and Stilton but they never appear in the market here. I need to find a good mail order source for figs!

  5. Oh my does this look delicious! I love that combo! Thanks for sharing

  6. Wow, the tart sounds fantastic! Love the stilton here to pair with figs!

  7. And the recipes keep coming!

    I like the combination of sweet and savory in this one as well as that flaky crust!

  8. You really do make the best things. I hope your daughter enjoyed the story!

  9. Miammmm, can’t believe this two combine together, rosemary and fig. Hmmm, sounds delightful.

  10. I love figs used in savory dishes, this looks delicious!

  11. This sounds like a fantastic combination. Figs, the cheese the rosemary, puff pastry,, oh yes!

  12. I love figs and this look amazing! gloria

  13. I love this, it’s one of the only ways I’ll eat figs.

  14. I’ve never even had figs before except in a fig newton! This looks amazing!

  15. This is a great savory tart. Love the addition of the rosemary and pine nuts. Great combinations in this.

  16. Your tart looks amazing…figs and pine nuts, what a nice combination of flavors…yummie!

  17. I loved that delicious tart.

    Jenn– you’ve never had fresh figs before?! You really do need to start living – lol!

    Eating soft, sweet, ripe fresh figs is truly one of the great pleasures in life.


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