Onion, Fig and Feta Savory Tart

Onion, Fig and Feta Savory Tart

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I found some figs at the supermarket yesterday and couldn’t resist.
Rather than eating them raw, straight away, I thought I would make a Feta Fig Onion Tart with them.

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I absolutely love making tarts, but they are usually sweet ones like this Grapefruit Tart with Lime MeringueTarts are some of the most versatile dishes you can make. Not only you can easily switch from sweet to savory, you can pretty much ANY ingredients to make a tart. The possibilities are really infinite and combination limited only by your imagination!

OnionFigTart1

When making a savory tart, I usually go with a simply “throw anything in your fridge” Quiche. But my mum makes a delicious Caramelised Onion tart on a cumin shortcrust pastry and it inspired me to put my twist on it! added Figs for the colour and freshness and Feta cheese for a salty & sour pop. Adding Rocket (Arugula) as a garnish is a great way of bringing a peppery contrast to a sweet and sour tart.

I cooked the onions two ways: as a jam with balsamic vinegar for the bottom of the tart and caramelised as a filling.
The crust is a simple shortcrust pastry (Pate Brisée) in which I added cumin seeds.
If you do not want to make the crust, simply buy one in the supermarket and line the bottom of it with the cumin seeds before baking it.

Onion, Fig and Feta Tart

Onion, Fig and Feta Savoury Tart - Shortcrust Pastry (Pate Brisée)

Shortcrust Pastry or "Pate Brisee" for the Savory Tart Crust
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: French
Servings: 1 Tart

Ingredients

  • 300 gr Plain Flour
  • 1 pinch Salt
  • 125 gr Butter at room temperature
  • 1/2 cups  Water
  • 2 tbsp. Cumin Seeds

Instructions

  • Preheat the oven on 180°.
  • Take the butter out of the fridge at least 30min prior to making the pastry.
    needs to be at room temperature and malleable but not melted when you start making the dough.
    If you forget that step (like me), cut the butter in small cubes and put in the microwave for 15-30 seconds.
  • Place the Flour and the Salt in a large bowl.
  • Cut the Butter in small cubes and add to the flour. I find it easier to integrate the butter into the flour when it's already cut in small cubes, but that's a personal preference.Start working with your fingers to integrate it to the flour.
    You know it is right when it starts looking like small crumbs.
  • Start pouring some cold Water, little by little, and work the dough until it forms a compact ball.I used just under 1/2 cup of water, but the quantity required can really vary; add it slowly (1/4 cup to start) and only add more if the dough is not compact yet.
  • Roll the pastry as thin as possible and place in a tart tin. 
    Sprinkle the Cumin Seeds all over the pastry, then cover with baking paper and dried beans (or chickpeas like me, because I couldn't open the jar of beans...) and pre-bake for 10 minutes then set aside to cool down.

Onion, Fig and Feta Tart

Onion, Fig and Feta Tart

Sweet and Savory Caramelised Onion, Onion Jam, Fig and Feta Savoury Tart
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: French
Servings: 6 people

Ingredients

Onion & Balsamic Jam:

  • Brown Onion
  • 1/4 cup  Balsamic Vinegar
  • 1 cup  Water
  • 1 tbsp.  Stock Powder
  • 1 teasp. each Salt, Pepper, Cumin Powder

Caramelised Onions:

  • 2 Brown Onions
  • 2 tbsp. Olive Oil
  • 1 cup  Water
  • 1 tbsp.  Stock Powder
  • 1 tbsp. Minced Garlic
  • 1 teasp. each Salt, Pepper and Cumin Powder

Other:

  • 2 Fresh Figs
  • Feta Crumbs - to taste
  • Fresh Rocket Leaves - to taste

Instructions

Onion & Balsamic Jam:

  • Chop the Brown Onion as finely as possible.
    Place it in a small pot on medium heat and cover with the Balsamic Vinegar, Water, Stock Powder and Spices.
  • Let it reduce slowly until half of the liquid has evaporated.
  • Transfer the mixture into a blender for a few seconds, then pour back into the pot and let it reduce completely. Remove from the stove when all the liquid is gone (be careful not to burn your pot...).
    Alternatively, you can let it reduce completely at once on the stove (skip the blender step), but I was not patient enough for it...

Caramelised Onions:

  • Cut the Onion in thin, long strips.
  • In a large pan on medium heat, pour the Olive Oil, Stock Powder and Minced Garlic. Let it cook for 1 minute then add the Onion Strips. Stir well.
  • Cover the Onions with the Water and bring to a boil. Add the Salt and Cumin Powder.
  • Let it reduce completely (at least 15 to 20min). The Onions should have turned light-brown and soft. If they do not look cooked enough, add more water and let it reduce again.Add the Pepper, mix then remove from the heat.

To assemble the Tart:

  • Turn your oven on 180°.
  • Place the Onion & Balsamic Jam on the bottom of the shortcrust pastry.Cover with the Caramelised Onion.
  • Slice thinly 2 Figs and place over the Onions
  • Sprinkle generously some Feta Crumbs all over the tart.
  • Cook in the oven for 20min, until the crust is cooked and the top of the feta crumbs start turning gold.
    Remove from the oven and let it rest for 10 minutes.
  • Add some fresh Rocket over the tart and serve.

Onion, Fig, Feta Savory Tart

 


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