Rustic Fig, Onion & Pear Tart
Total TimePrep: 50 min. Bake: 15 min.
- 3 large sweet onions, halved and thinly sliced
- 3 medium pears, peeled and sliced
- 4-1/2 teaspoons olive oil
- 4-1/2 teaspoons butter
- 1 cup fig preserves
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/8 teaspoon salt
- 1 sheet refrigerated pie pastry
- 1/8 teaspoon pepper
- 1 egg, beaten
- In a large skillet, saute onions and pears in oil and butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
- Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly.
- Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside.
- Place pie pastry on a greased 12-in. pizza pan. Spoon pureed onion mixture over the pastry to within 2 in. of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Brush edges of tart with egg.
- Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly.
Nutrition Facts1 slice: 228 calories, 8g fat (3g saturated fat), 16mg cholesterol, 111mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 2g protein.
Jul 23, 2011
It was alright. I only added one onion when it called for 3. Still everyone who tasted it said it would have been delicious without the onion.
May 1, 2011
I really enjoyed this tart, I served it at a brunch and everyone seemed to like it. Yes, I will make it again.
Mar 17, 2011
Has a very interesting flavor. Everyone loved it. I substituted puff pastry for the pie crust and it worked well.
Feb 9, 2011
This was one of the biggest wastes of expensive fig jam I've ever seen. Truly horrible flavor-I just threw away the entire pie. Save your money.
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