Friday, October 1, 2010

Fig and Camembert Tart

The inspiration for last night's dinner come from two places, some lovely, stinky Camembert that Ile de France sent us & some dried Black Mission figs from the CA Fig Advisory Board.* I thought they would be perfect paired together.
Fig & Camembert Tart
The results were, well, kind of mixed. Matt felt the figs weren't a great match for the other ingredients. I liked the flavors together but thought that the tart needed a little something else. Perhaps a little of another cheese like Parmesan. I would also maybe double the amount of onions I used.
Fig & Camembert Tart
The filling turned out really light, almost like a soufflé and made for a nice light dinner with a spinach salad. This is a combination I'd like to play with some more. I think using the puff pastry as more of a pizza style crust & topping it with the figs, onions & cheese alone would make for an amazing appetizer.

Fig & Camembert Tart

1 sheet puff pastry (1/2 a package)
1/2 T olive oil
1- 2 medium onions, sliced thin
2/3 c milk
4.5 oz camembert, I removed the rind but you can leave it on.
1/4 t thyme
1 beaten egg
10 dry Black Mission figs, roughly chopped

Let puff pastry sit at room temperature until thawed, about 40 minutes.

Heat the olive oil over low heat in a small skillet. Add the onions. Let the onions cook slowly until they are golden brown, stirring as needed, 30 - 40 minutes.

Meanwhile, heat the milk in a saucepan over medium heat. Do not allow to boil. Reduce heat to low & add the camembert. Stir until melted (if you left the rind on it may not melt completely). Let cool. Whisk in the thyme & beaten egg.

Preheat the oven to 400 F.

Roll the puff pastry out slightly, until its just big enough to fit a buttered 9" pie pan. Lay in the pan & trim off any excess. Put in the freezer for 10 minutes.

Remove chilled pie crust. Cover the bottom of the pie pan with the figs & onions. Pour the cheese mixture over the top. Place in the center of the oven & bake for 30 minutes until the filling is puffy, set & golden brown.

Let sit a few minutes before cutting to serve.

Makes 1 9" pie

* Ile de France sent me some of their new French Camembert. It's beautiful, creamy, slightly stinky & perfect on a cracker or in a recipe. The CA Fig Advisory Board sent me an assortment of fresh & dried figs, these dried black mission figs were sticky & moist with tons of flavor. Neither company reimbursed me in any other way or required me to review their product.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2010 Kathy Lewinski


vanillasugarblog said...

this is so good with a glass of cold wine. love it.

Elle said...

It's beautiful! Love the idea of doing it pizza style with the puff pastry--that would be amazing.

Lori said...

I would love to have this. It seems I love anything fig.

Alicia Foodycat said...

It's a shame the flavours weren't quite right for you. I think you are quite right about the parmesan - it needs a saltier, intense punch. And maybe some slivers of proscuitto (because figs and proscuitto are just about my favourite things)

Lori said...

This sounds so good! I can almost taste that cheese and fig combo. Such a great idea!

Stacey Snacks said...

I love the combo.
Figs pair beautifully w/ Camembert, so not sure what was missing.
This is my kind of tart!

Thistlemoon said...

Sounds pretty yummy to me!

Peter M said...

Gooey camembert and figs...I say OUI!

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