Carmelized Onion and Fig Tart

August  6, 2015
0 Ratings
Photo by Addie
  • Serves 6
Author Notes

Figs and caramelized onions piled onto a custard like filling. A decadent summer treat! —Addie

What You'll Need
  • 1 pie crust
  • 1 packet cream cheese
  • 1 egg
  • 2 tablespoons fig preserves
  • 2 tablespoons unsalted butter
  • 1 1/2 onion, sliced
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 20-24 figs, sliced
  1. Preheat oven to 350.
  2. ◾Caramelize the onions. Melt the butter on medium heat in a large sauté pan and add the sliced onions, cooking until soft, translucent and fragrant, for about ten minutes. Add the brown sugar and continue to cook the onions, stirring occasionally to let the caramelizing process take place. You want soft, brown, sweet onions. Allow the onions to cook for a while, about 20 minutes, stirring occasionally on medium heat. It’s worth the wait! After about 15 minutes in, add the balsamic vinegar. Turn the heat up a tad and reduce the vinegar by half, cooking for a few minutes more. Set onions aside when finished.
  3. Combine cream cheese, egg and preserves and set aside.
  4. Line a tart pan with your pie crust. Spread the cream cheese mixture onto the crust. Then spread out the onions over the cream cheese mixture then carefully line with sliced figs, starting along the outside and working your way in. Gently push everything down a bit with your finger tips so the figs and onions sink into the cream cheese mixture some.
  5. Bake in oven for about 30 minutes until cream cheese filling has the consistency of a custard. Enjoy!

See what other Food52ers are saying.

  • Addie
  • Sal Giacobbe
    Sal Giacobbe

2 Reviews

Sal G. August 18, 2015
Addis... planning to make this tart and was curious regarding the amount of cream cheese you used.... Thanks, Sal
Addie August 18, 2015
Hi Sal! I used an entire pack but had some leftover which I used to make two smaller tarts. You could likely get away with 1/2 or 3/4 of the package depending on how rich you want it. Alternatively I've made it before and just served a heap of cream cheese or cream fraiche on top the tart and it's just as decadent. Hope this helps. Let me know if you have anymore questions and how it turns out!