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    Home ยป Tarts

    Published: Feb 3, 2018 ยท Modified: Aug 14, 2020 by Sylvie ยท This post may contain affiliate links.

    Onion, Fig and Feta Savory Tart

    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.

    Onion, Fig and Feta Tart

    I absolutely love making tarts, but they are usually sweet. Tarts 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!

    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.

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    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 Tart

    Onion, Fig and Feta Tart

    No ratings yet
    Sweet and Savory Caramelised Onion, Onion Jam, Fig and Feta Savoury Tart
    Servings: 6 people
    Author: Sylvie
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Print Recipe
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    Ingredients

    Onion & Balsamic Jam:

    • 1  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.

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    Nutrition (per serving)

    Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.5mg | Sodium: 1419mg | Potassium: 162mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 0.4mg


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    1. Zendegy says

      August 22, 2024 at 4:28 am

      This recipe looks amazing. Two questions: whilst I do have fig trees, I'll have no ripe figs for a few months; do you think I can use preserves to similar effect? Also, I don't know of brown onions...is that just the ones with brown, papery outer skins?
      Will review once we make this.
      Thanks!

      Reply
      • Sylvie says

        August 23, 2024 at 9:35 am

        Hi there, I've never tried with preserves so I can't say - but worth giving it a try! Yes, brown onions are the ones with brown skin. Enjoy!

        Reply
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