Name: Fig, onion and bocconcini tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 2 large red onions (600g), sliced finely; 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely grated lemon rind; 2 tablespoon light brown sugar; 1/4 cup (60ml) dry red wine; 2 (sheets) puff pastry; 1 egg, beaten lightly; 10 fresh medium figs (600g), quartered; 260 gram (8½ ounces) bocconcini cheese, drained, quartered; 20 gram (¾ ounce) baby rocket (arugula) leaves

Ingredients

2 tablespoon olive oil

2 large red onions (600g), sliced finely

1 tablespoon finely chopped fresh thyme

1 tablespoon finely grated lemon rind

2 tablespoon light brown sugar

1/4 cup (60ml) dry red wine

2 (sheets) puff pastry

1 egg, beaten lightly

10 fresh medium figs (600g), quartered

260 gram (8½ ounces) bocconcini cheese, drained, quartered

20 gram (¾ ounce) baby rocket (arugula) leaves

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Heat oil in large frying pan, add onion, thyme, rind and sugar; stir over medium heat, about 3 minutes or until onion is soft. Add wine; stir over low heat until wine has evaporated.

3.Line two oven trays with baking paper; place one pastry sheet on each. With the back of a knife, mark a 2cm (¾-inch) border around edge of each pastry sheet; brush border with egg, refrigerate 10 minutes.

4.Spread onion mixture over pastry sheets within borders; bake 10 minutes. Remove from oven, top with figs; bake about 10 minutes or until figs are browned.

5.Cut each tart into four; top with cheese and rocket, season to taste.

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy.
Note

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Ingredients

Method

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