Rustic Fig, Onion & Pear Tart

Directions

• 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.