Fig and Goat Cheese Tart

Ingredients

• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 2 teaspoons sugar
• salt and pepper
• 1 package of refrigerated pie dough or batch of homemade dough
• 8 figs, quartered
• 4 ounces of goat cheese, crumbled
• 4 eggs
• 2 cups cream or whole milk

Method

In a skillet over medium heat add a tablespoon of olive oil, the sliced red onion, sugar and a sprinkle of salt and pepper. Sauté slowly until soft and caramelized, but not browned. Remove to a small bowl and allow to cool. Line a straight-sided quiche or tart pan with your chilled dough. Carefully press the dough into the pan. Trim excess dough from the sides, leaving a small amount of overhang due to the dough shrinking during baking. Preheat your oven to 350 degrees. Line your dough with parchment paper and weigh it down with dried beans, pie weights or dried rice. Place it on a baking sheet and blind bake for 15 minutes. Carefully remove the paper and the weights and bake for another 10 minutes until golden and no longer appears wet. Remove from the oven and let cool for at least 30 minutes before filling.

When your crust is cooled, arrange the quartered figs across the bottom and top with the goat cheese and caramelized onions. In a mixing bowl whisk together the 4 eggs and the 2 cups of milk or cream and a small amount of salt and pepper. Pour the liquid into the crust. Fill almost to the top. Transfer to the oven and cook at 350 degrees for 45 to 60 minutes or until filling is firm. Allow to cool for 15 minutes before serving.