Growing up, my only experience with figs came from the wonderfully chewy Fig Newtons. In fact, until this past year, I never even considered adding them to my grocery list.
However, a stop at the local library for a cookbook opened my eyes to its possibilities. I picked up a recipe that showcased the calimyrna fig and can’t wait to try it again.
Derived from Turkey’s smyrna fig, the calimyrna fig originated in California, has golden skin and a nutty flavor. Three figs contain about 110 calories, 5 g of fiber and 240 mg of potassium.
Fig and Blue Cheese Tart
(from the 5 Ingredient Fix)
1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
2 large Vidalia onion or other sweet variety, thinly sliced
6 large dried Calimyrna or green figs, chopped
Kosher salt and freshly cracked black pepper, to taste
½ c. water
2 ounces blue cheese, crumbled
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
On a work surface, roll the puff pastry into a roughly 10 x 16-inch rectangle and transfer it to the baking sheet. With a sharp knife, trim the uneven edges to make a perfect rectangle. Using a ruler as a guide, score a 1-inch border around the outer edge of the dough with the knife without cutting completely through. With a fork, pierce the scored border. Bake about 15 minutes, or until the outer edges have puffed and are golden in color; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onions and figs and season well with salt and pepper. Cook, stirring occasionally, until the onions begin to brown; add water, a tablespoon at a time, as the skillet gets dry, scraping and stirring the brown bits that are stuck to the skillet. When the onions are caramelized to a dark golden brown color, remove from the heat.
When ready to serve, preheat the oven to 350 degrees. Evenly spread the caramelized onions and figs on the cooked pastry shell; top with the blue cheese crumbles and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, cut into wedges, serve warm or at room temperature.