Like…holy crap. You want a goddamn explosion of flavor in your mouth trap? Then follow this recipe and thank me later. And feel free to add some bacon bits (not the store-bought crap, some actual cooked bacon) for extra…YUM
Ingredients:
- Either use store-bought puff pastry, or the same dough recipe that can be found with the veggie pot pies!
- 2-3 medium yellow onions, diced
- 2-3 tbsp butter
- 1 tsp granulated sugar
- 2 tbsp white wine
- 1 egg
- One 12oz container fig jam
- 8 oz crumbled blue cheese
- Fresh thyme
- Honey
- S&P
Steps:
- If making homemade dough, follow steps 1-5 from the Veggie Pot Pies recipe, otherwise take out your puff pastry and allow to thaw
- In a large, wide-rimmed pan, melt the butter over medium-low or low heat
- Add in the diced onions and slowly caramelize, stirring every few minutes (adding a sprinkle of salt about 15 minutes) – this will total take anywhere from 50-60 minutes; if the onions brown and shrink too fast, you need to reduce the heat!
- At 40 minutes of cooking, add the sugar to the onions and stir it in
- Once onions are dark but still tender (i.e. fully caramelized) add in the white wine and deglaze the pan, using a wooden spatula to remove any stuck bits from the bottom of the pan
- Set onions aside and turn off stovetop heat
- Preheat oven to 400F
- Roll out your dough and cut into squares roughly 2-3 in. by 2-3 in.
- Line a baking sheet with aluminum foil and grease with olive oil spray
- Place the dough squares about an inch apart
- In a small bowl, whip the single egg with 1 tsp of water and then brush the egg wash on top of the dough squares
- Top each square with a small spoonful of the fig jam
- Add a teaspoon or two of the caramelized onions to each square / fig topping
- Finally add 1-2 tsp of the crumbled blue cheese to each square
- Bake tarts in the oven for about 20 minutes, until the edges are golden
- Remove from the oven and immediately top with some fresh thyme leaves and a drizzle of honey
- Fuckin’ enjoy!
Honey Badger's Kitchen 