Go Back
valley fig product family shot

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

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

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.