Fig Tart With Phyllo
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
8
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Calories
288 kcal
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Cuisine
Greek, International
Fig Tart With Phyllo
Description
This Fig Tart With Phyllo uses ripe figs sliced and arranged atop a filling of caramelized onions cooked with rosemary and brown sugar, combined with balsamic vinegar and gorgonzola cheese in an egg and milk custard base. The filling is encased in a stack of melted butter-brushed phyllo sheets that form a delicate, flaky crust. Preparing the onions with slow cooking and balsamic vinegar rounds out their sweetness and adds depth.
The tart achieves a contrast between the tender, slightly sweet figs and the tangy, creamy gorgonzola. The rosemary infuses an herbal note that complements both the onions and the figs. The buttery phyllo crust provides a crisp, flaky texture that holds the softer filling well. Baking until golden and bubbly ensures the custard sets while maintaining a moist interior.
This tart can be served as a sophisticated appetizer or a light dessert. It pairs well with toasted walnuts, fresh rosemary, and a drizzle of honey, all of which add texture and extra layers of flavor. It is suitable to serve warm or at room temperature alongside salads or charcuterie.
Note that nutritional estimates are approximate and can vary depending on ingredient brands and quantities used.
Ingredients
- 10 figs ripe
- ⅔ cup gorgonzola cheese crumbled
- 1 egg
- ¼ cup milk whole
- 1 tablespoon rosemary leaves roughly chopped
- 1 onion sliced
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- ½ lb phyllo dough half of a packet, sheets
- ½ cup butter melted
For serving
- ¼ cup walnuts
- rosemary leaves
- honey for drizzling
Instructions
- Melt one tablespoon of butter in a skillet over medium to low heat. Add sliced onions, rosemary leaves, and one teaspoon of brown sugar. Cook, occasionally tossing, until onions are limp and golden brown, 10 to 15 minutes. Stir in the balsamic vinegar, and remove from heat.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions.
- Preheat oven to 375°F
- Brush the tart pan with melted butter.
- Cut the phyllo sheets to a square size to fit your tart pan.
- Brush the phyllo sheets with melted butter, then stack them up. Add the phyllo stack to the pan, pressing it into the base. There will be a phyllo overhang; you will take care of that later.
- Add the crumbled gorgonzola cheese and pour in the egg mixture and onions.
- Arrange figs slices next to each other on top. It's okay to overlap a little.Cut the excess pastry with scissors to about ⅓ of an inch around the tart pan.
- Bake until the phyllo pastry is golden and the egg mixture is bubbly for 25 to 30 minutes. If it looks like it has too much liquid on top, it's okay; it will be set after you take it out of the oven. Serve with rosemary leaves, a drizzle of honey, and walnuts. The tart can be enjoyed warm or at room temperature.
Notes
- Nutritional information provided is an estimate and may vary based on ingredients and brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 349mg | 15% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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