Simple Fig and Walnut Tart

The recipe Simple Fig and Walnut Tart can be made in approximately 1 hour and 50 minutes. For $1.04 per serving, you get a side dish that serves 8. One serving contains 315 calories, 7g of protein, and 21g of fat. 78 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up fresh thyme leaves, honey, feta cheese, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so awesome spoonacular score of 35%. Spicy Fig & Chocolate Tart With A Walnut Pretzel Crust, Fig and Walnut Pudding, and Fig Walnut Cookes are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 80 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

8 dried figs, cut crosswise into rounds

1 large egg, beaten

1/2 cup crumbled feta cheese

2 ounces aged fontina cheese, shredded

1 teaspoon fresh thyme leaves

Coarsely ground black pepper

Honey, for drizzling

Kosher salt

2 teaspoons extra-virgin olive oil, plus more for brushing and drizzling

1/2 small onion, thinly sliced

1 9-ounce sheet frozen puff pastry, thawed

3 tablespoons walnuts, coarsely chopped

Equipment:

baking sheet

oven

knife

measuring cup

frying pan

Cooking instruction summary:

Special equipment: A baking stone or baking sheet Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment. Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.) Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.) Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil. Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.

 

Step by step:


1. Special equipment: A baking stone or baking sheet

2. Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.

3. Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle.

4. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border).

5. Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes.

6. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down.

7. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)

8. Meanwhile, heat the oil in a medium skillet over medium-low heat.

9. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes.

10. Add the vinegar, and stir until it has been completely absorbed.

11. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)

12. Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper.

13. Drizzle all over with oil.

14. Return the tart on the baking sheet to the oven, putting it on the preheated baking stone.

15. Bake until the fontina melts, 10 to 15 minutes.

16. Drizzle generously with honey, and let cool for a few minutes.

17. Cut into 16 squares, and serve.


Nutrition Information:

Quickview
314k Calories
7g Protein
20g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
314k
16%

Fat
20g
32%

  Saturated Fat
6g
40%

Carbohydrates
26g
9%

  Sugar
10g
12%

Cholesterol
39mg
13%

Sodium
444mg
19%

Get Enough Of These
Protein
7g
14%

Manganese
0.36mg
18%

Selenium
12µg
18%

Vitamin B2
0.23mg
14%

Calcium
111mg
11%

Vitamin B1
0.17mg
11%

Phosphorus
108mg
11%

Folate
36µg
9%

Vitamin B3
1mg
8%

Iron
1mg
8%

Vitamin K
7µg
7%

Copper
0.14mg
7%

Fiber
1g
7%

Zinc
0.96mg
6%

Vitamin B12
0.33µg
6%

Magnesium
21mg
5%

Vitamin B6
0.1mg
5%

Potassium
123mg
4%

Vitamin E
0.47mg
3%

Vitamin A
152IU
3%

Vitamin B5
0.29mg
3%

Vitamin D
0.21µg
1%

Vitamin C
0.9mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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