SIMPLE FIG AND WALNUT TART

Simple Fig and Walnut Tart image

This impressive tart is great for a holiday crowd. Bake the shell a day ahead, then top and finish in the oven when you're ready to serve. This recipe can easily be doubled-use a large skillet for the onions and allow for more cooking time. Spring for some quality honey (we like acacia), and use a fork to drizzle it on for greater and more even coverage.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 16 squares (serves 8)

Number Of Ingredients 14

Ingredients

All-purpose flour, for the work surface
One 9-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
2 teaspoons extra-virgin olive oil, plus more for brushing and drizzling
1/2 small onion, thinly sliced
Kosher salt
1 tablespoon apple cider vinegar
2 ounces aged fontina cheese, shredded
8 dried figs, cut crosswise into rounds
3 tablespoons walnuts, coarsely chopped
1/2 cup crumbled feta cheese
1 teaspoon fresh thyme leaves
Coarsely ground black pepper
Honey, for drizzling

Steps:

Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.