Fig Tart with Caramelized Onions, Rosemary, and Stilton
This recipe is courtesy of Melissa Clark, of the New York Times, and we believe is destined to become a classic, with its Mediterranean flavors and seasonal appeal.
Ingredients
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1½ pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
¼ cup milk
1 egg
Flour for dusting
I sheet prepared puff pastry (if frozen, follow directions on box for prep)
1 pint fresh figs (3/4 pound), stemmed and cut in half lengthwise