This savory tart started as a play on sort of an upside down french onion soup thing. Puff pastry, oh yeah, topped with caramelized onions that were sauteed with a little garlic, fresh thyme, and a small bit of broth, then sprinkled with Gruyere cheese then baked until bubbling. Sounds good, right?
But then I started thinking about fig jam. And I couldn’t stop thinking about fig jam. And so my vision of the perfect french onion tart was blown to bits and replaced by a tart with the onions, the Gruyere, the thyme, and the jam.
I’d curse the fig jam for ruining my french onion tart aspirations, except for 1) I can still make a french onion tart if I really want to and 2) the fig jam? On this tart?
Yeah, so good. The rich, sweet caramelized onions and the sweet bite of fig jam go oh-so perfectly together. And then the thyme brings in an element of fresh, festive flavor that will make this a vegetarian-friendly hit at any holiday party. Guaranteed. (But if you must please a carnivore or two, go ahead and lay a few slices of prosciutto on the top of a few still-piping-hot pieces for them.)
Oh, and when made with store-bought puff pastry? Super easy peasy.
- 1 sheet frozen puff pastry, thawed in the refrigerator
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large yellow onions, halved and cut into thin slices
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vegetable broth
- ⅓ cup fig jam
- 1 cup shredded gruyere cheese
- Additional fresh thyme leaves for garnishing
- Preheat oven to 400 degrees Fahrenheit.
- Lay thawed puff pastry sheet on a floured surface and roll until approximately 10″ wide and 16″ long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
- Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
- In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
- Carefully spread ⅓ cup fig jam over the puff pastry, leaving a ½-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
- Bake at 400 degrees Fahrenheit for 4 – 5 more minutes or until the cheese melts.
- Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.