Caramelised onion, fig, blue cheese and thyme tart.

You know the story. You come home after a long/stressful/<insert other words here> day and the last thing on your mind is a complicated, long-winded dish to make. Luckily, there are some dishes which take very little preparation time, taste great and look fantastic. This tart is one of those dishes. It has all the ingredients I love and is almost embarrassingly simple to make. The most difficult part of the tart is cooking the onions. Seriously! There are many examples of this out there so I won’t bother posting a recipe (call me lazy). Here’s one you can use. This particular recipe uses phyllo pastry but I substituted that with puff pastry. Shortcrust would work just as well, me thinks. You can replace the blue cheese for other types that you like. I would go for goat’s cheese or parmesan but brie or camembert would be fine too. The tart would make a nice entree (or appetiser, depending on which side your bread’s buttered on, ie. country you’re from) or it could easily be a main course with a salad on the side.
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Caramelised onion and fig tart

 

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16 Responses to “Caramelised onion, fig, blue cheese and thyme tart.”


  1. 1 Lydia February 27, 2007 at 10:53 am

    Beautiful tart! I love the little figs all in rows. And anything with blue cheese is high on my list.

  2. 2 Patricia Scarpin February 27, 2007 at 4:36 pm

    Steven, what a wonderful tart!

    The table is so beautifully set, too, the flowers… the light is amazing.

    Tks for the link to the recipe – although the tart there doesn’t look great as yours does.

  3. 3 Freya February 27, 2007 at 4:55 pm

    Definitely a main course in my opinion, I don’t think you could prise it off me for sharing! It looks so good!

  4. 4 madchilli February 27, 2007 at 11:28 pm

    Lydia, glad to hear you’re a big fan of blue cheese too. I adore it and am looking forward to making some quince paste to have with it.

    Patricia, gee, thanks. You’ll notice quite a lot of this light in my photos as they are usually taken in the late afternoon/ early evening.

    Freya, haha, it was a main course when we had this too! It didn’t need anything else other than the salad. :)

  5. 5 veron February 28, 2007 at 3:47 pm

    oh goodness…there you go again with lucious figs. I agree caramelizing onions is a long process. It is worth the flavor too. And to have it with figs …

  6. 6 madchilli March 1, 2007 at 1:15 am

    Haha, I know I’m probably getting a little predictable with my choice of ingredients but I just love using seasonable produce and in a few weeks, fresh figs, stone fruit and berries will be but a memory… :)

  7. 7 kazari March 4, 2007 at 5:09 am

    I got all inspired by your post, and the fresh figs at the farmers market this morning. Thanks for posting this! And I agree with Patricia – your photo is amazing.

  8. 8 madchilli March 5, 2007 at 12:58 am

    Thanks for stopping by kazari. :) Make use of as many figs as you can. The season is so short!

  9. 9 Brilynn March 14, 2007 at 2:57 am

    I love the photo! And puff pastry is such a time saver but other people are always impressed by it. I keep saying I’m going to make my own one day just so I can say I’ve made it.

  10. 10 madchilli March 14, 2007 at 1:02 pm

    Hi Brilynn, Glad you liked the photo. Puff pastry is such a great ‘wow’ ingredient. I love using it. I have toyed with the idea of making it but … :) Thanks for visiting!

  11. 11 angel90 September 22, 2008 at 9:05 am

    Wooo! It never occurred to me to use them like this. We have (hopefully it’s still there!) a fig tree and noone else eats them bar me so the rest woefully fall to the ground, uneaten >.<

    I must try this.. thanks Steven :)

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