Fig tarts with gorgonzola and caramelised onion
A perfect vegetarian starter for this year’s Christmas dinner! If you aren’t a blue cheese fan, you can replace it for a goat cheese.
- 200 gr. gorgonzola piccante
- 8 sheets of frozen puff pastry
- 8 figs
- 4 red onions
- White balsamic vinegar
- A few sprigs of (lemon) thyme
- 200 gr. rocket salad
- Cut the red onions into half rings and fry them in a drizzle of olive oil in a frying pan over a low heat for around 20-30 minutes until they are soft and caramelised. Add a splash of white balsamic vinegar for the last few minutes.
- Preheat the oven to 180 degrees.
- Cut a circle from the puff pastry sheets (use a small bowl) and divide on a baking tray lined with baking paper.
- Crumble the blue cheese over the sheets. Spoon the caramelised red onion on top. Cut the figs into quarters and divide over the sheets. Finish off with some thyme leaves, a small drop of olive oil and a pinch of salt and pepper and bake in the oven for 15-20 minutes.
- In the meantime, mix the rocket with a drizzle of olive oil, white balsamic vinegar and a pinch of salt and pepper.
- Serve the fig tarts warm with the rocket.
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