Rustic fig and red onion tart

Rustic fig and red onion tart

One of my fall pleasures is the fig. I particularly like this fruit. I eat it raw or cooked, sweet or savory. It’s magic everything you can cook with it.
I’ve already offered you a savory pie here. A delight!
This time it will be a baked fig tart.

I prepared a rustic pie, because I particularly like the ease of execution of this pie. It is always very trendy. I was wondering what to associate the fig with in this pie. The red onion finally won out. I have been able to verify many times that foods of the same color work very well together. So I candied red onions with a touch of balsamic vinegar. Figs and candied red onions are then placed on a shortcrust pastry. House of course! And with parmesan.

It was delicious. Simply accompany this pie with a baby spinach salad, goat cheese, or country ham for those who like it.

Rustic fig and red onion tart:

Parmesan shortcrust pastry:

200g flour
100g cold butter
1/2 tsp salt
1 egg
25 g grated parmesan
a little water

I use my robot, but it is possible to do it by hand.


In the bowl, add the flour, the butter in small pieces, the salt, the egg and the parmesan.
To mix together. Add about 3 to 4 spoonfuls of cold water in a trickle. The dough will form into a ball. Mixing should be as brief as possible.


Spread the dough without trying to be perfectly even, on a baking sheet and refrigerate it for about 20 minutes.

Confit of red onions:

3 pretty red onions
2 tbsp balsamic vinegar
olive oil
salt pepper

Finely chop the red onions.

Fry them in a pan with a little oil. Start on high, then lower the heat.
season and cook over low heat for about 20 minutes. Add a trickle of water from time to time so they can cook without sticking or burning.

When they are well cooked, add the vinegar and cook for about 5 minutes, stirring regularly.

Assembly:

10 figs
fresh thyme
salt pepper
olive oil

Take the dough out of the fridge. Let it return to temperature slightly, if it cannot be handled easily.
Spread the red onion confit in the center of the pie, leaving a few centimeters at the edge. .
Arrange the cut figs on top.

Fold the dough over the figs.

Season, and add a little thyme.
Add a drizzle of olive oil on it.

Bake for about 30 minutes.

Rustic fig and red onion tart

To finish: you can easily add goat cheese, between the onions and the figs. It’s also excellent.

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