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Red Wine Poached Fig and Goat’s Cheese Tart with Caramelised Onions

Goat's cheese puff pastry is the first step in a fig goat's cheese tart great for happy hour. Serve caramelised onion and goat's cheese tart for happy hour.
Course: Appetizer
Keyword: caramelised onion and goat’s cheese tart, fig and goat's cheese tart,, goat's cheese puff pastry

Ingredients

  • 1 cup Orchard Choice® or Sun-Maid® California Mission Figs
  • 3/4 cup dry red wine
  • 1/4 cup honey
  • 3 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 red onion , sliced
  • 1 tablespoon balsamic vinegar
  • 1 (14-ounce) sheet frozen puff pastry , thawed according to package directions
  • 4 ounces soft goat cheese
  • Handful of arugula leaves

Instructions

  • Slice off the stems from the figs and cut them into quarters. Put the figs in a small saucepan with the wine, honey, thyme and salt. Bring to a simmer, then lower the heat and cover the pan. Cook until the figs are soft enough to squash with the back of a spoon, 30-35 minutes. Set aside to cool in the syrup or refrigerate up to 1 week before assembling the tart.
  • Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cook until the slices are very soft and golden brown, stirring frequently. This could take 15-20 minutes. Add the balsamic vinegar and stir them around to coat. Set aside or refrigerate up to 1 week before assembling the tart.
  • Preheat the oven to 350 degrees.
  • Line a large rimmed baking sheet with parchment paper. Place the pastry dough on the pan and press the dough into a rectangle shape that almost reaches the edges of the pan - it doesn’t have to be perfect. Poke the dough evenly with a fork or tip of a paring knife.
  • Spread the onions over the dough and top with the figs. Bake 25 minutes, until the edges of the dough are puffed and golden.
  • Crumble the cheese over the tart and top with the arugula. Slice into pieces and serve warm or at room temperature. 

Notes

Recipe and photos by Karen Tedesco

NOTES:

  • Frozen puff pastry will typically thaw at room temperature in under an hour, something to keep in mind while planning your prep.
  • The baked tart is best served the day it’s made, but it will keep up to 2 days in the refrigerator.  Warm it up in a 300-degree oven for about 10 minutes.