Fig, Tallegio & Balsamic Onion Tart
Making the most of the UK’s fig season with this simple tart. The perfect combination of sweet and savoury; soft honeyed figs, caramelised balsamic onions and tangy tallegio cheese on crispy puff pastry. You’ll find figs readily available across the month of September in most greengrocers and farm shops.
I use a mandoline slicer to make sure the onion and fennel are sliced very thinly and evenly. You can pick one up really cheaply online, I use mine all the time and it saves so much time preparing vegetables. (Watch your fingers, they’re incredibly sharp!)
1 red onion (finely sliced)
1 small fennel bulb (finely sliced)
1/2 packet Jus-Roll Puff Pastry Ready Rolled
4 figs (cut into quarters)
100g Tallegio cheese
Handful of pine nuts
Handful of fresh parsley (finely chopped)
1 tbsp extra virgin olive oil
1 tsp caster sugar
1 tbsp balsamic vinegar
Preheat oven to 180°C.
In a large pot, heat 1 tbsp of olive oil and add sliced red onion and fennel. Stir continuously and add salt/pepper to season.
Add 1 tbsp balsamic vinegar & 1 tsp of caster sugar to the pot and continue to cook on a low heat till softened. Remove from heat and set aside.
Line a baking tray with foil or baking parchment and lay out the pre-rolled puff pastry.
Transfer the balsamic onion mix on top of the pastry and spread evenly.
Cut rough chunks of the tallegio cheese and place on top along with the quartered figs.
Scatter the chopped parsley and pine nuts on top before baking in the oven for around 20 minutes or until the edges of the pastry are golden in colour and crispy to touch.
Serve slices of the tart with a simple dressed salad. Enjoy!