Best 5 Caramelized Onion Fig Gruyere Tart With Fresh Thyme Recipes

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Embark on a culinary journey with our comprehensive guide to crafting the perfect caramelized onion fig gruyere tart with fresh thyme. As you read through this article, you'll discover the secrets behind creating a golden, caramelized onion filling, the right balance of sweet figs and nutty gruyere cheese, and the aromatic touch of fresh thyme. With step-by-step instructions and helpful tips, we'll guide you through the process of making this delectable tart, from preparing the homemade dough to assembling the ingredients. So, gather your ingredients, preheat your oven, and get ready to indulge in a flavor-packed experience that will tantalize your taste buds and impress your family and friends.

Here are our top 5 tried and tested recipes!

CARAMELIZED ONION, FIG & GRUYERE TART WITH FRESH THYME



Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme image

Rich, sweet caramelized onions, the sweet bite of fig jam, and pungent thyme go oh-so perfectly together in this easy savory tart made on store-bought puff pastry. It's a vegetarian-friendly addition to any holiday party menu, but meat-eaters won't be able to keep their mitts off of it either.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 12

1 sheet frozen puff pastry (thawed in the refrigerator)
2 tablespoons olive oil
1 tablespoon butter
2 large yellow onions (halved and cut into thin slices)
1 teaspoon fresh thyme leaves (minced)
1 teaspoon garlic (minced)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable broth
1/3 cup fig jam
1 cup shredded gruyere cheese
Additional fresh thyme leaves for garnishing

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
  • Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
  • In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
  • Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
  • Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
  • Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.

GRUYERE & CARAMELIZED ONION TARTS



Gruyere & Caramelized Onion Tarts image

Garlic and onion is a match made in heaven in my opinion, so I love creating new recipes to showcase the pair. Gruyere cheese adds impeccable flavor to the eye-catching starter. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

1 large sweet onion, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

Steps:

  • In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON



Fig Tart With Caramelized Onions, Rosemary and Stilton image

I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.

Provided by Melissa Clark

Categories     pies and tarts, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound prepared puff pastry
1 pint fresh figs (3/4 pound), stemmed and cut in half lengthwise
1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional

Steps:

  • In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
  • In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
  • Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
  • Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams

FIG , CARAMELIZED ONION AND BLUE CHEESE TART



Fig , Caramelized Onion and Blue Cheese Tart image

Make and share this Fig , Caramelized Onion and Blue Cheese Tart recipe from Food.com.

Provided by Lambkyns

Categories     Cheese

Time 45m

Yield 24 serving(s)

Number Of Ingredients 10

2 crescent rolls, containers
12 -16 figs, dried
2 tablespoons butter
olive oil
2 onions, large sweet
1 -2 tablespoon brown sugar
salt and pepper
2 teaspoons thyme, dried
balsamic vinegar
3/4 cup blue cheese (feta and goat cheese work well too)

Steps:

  • Preheat oven to 400°F.
  • Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside.
  • Lightly coat baking tray with olive oil.
  • Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking.
  • Bake until light brown (approx. 5-7 min.).
  • Cook onions in butter and olive oil over medium heat until soft caramelized.
  • Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute.
  • Add drizzle of balsamic vinegar in last 2 minutes.
  • Pour onion mixture over pastry covering to edges.
  • Add figs (cut into small chunks).
  • Sprinkle with cheese.
  • Drizzle with olive oil.
  • Bake at 400F fro 10-12 minutes.
  • Cool before cutting.
  • Cut into appetizer size pieces.

EASY TART WITH CARAMELIZED ONIONS, MUSHROOMS AND GRUYèRE



Easy Tart with Caramelized Onions, Mushrooms and Gruyère image

A savory tart topped with sweet caramelized onions and mushrooms and cut into appetizer-size pieces.

Provided by Marilena Leavitt

Categories     Appetizer

Yield 20 pieces

Number Of Ingredients 14

1 TBSP. olive oil
1 TBSP. butter
2 med. yellow and/or red onions, thinly sliced
½ TBSP. brown sugar
2 TBSPS. Balsamic vinegar
--- --- sea salt & freshly ground pepper
8 oz. Cremini mushrooms, cleaned and thinly sliced
1 TBSP. fresh thyme
2 sm. Yukon Gold potatoes, thinly sliced
1 tsp. fennel seeds, toasted and crushed (optional)
--- --- sea salt & freshly ground pepper
1 sheet frozen puff pastry (½ of a 17oz. package)
(defrosted & thawed according to directions on package)
4 oz. Gruyère cheese, grated

Steps:

  • Heat a large saucepan over medium-high heat. When the pan is hot, add the olive oil and the butter together, followed by the sliced onions. Cook for about 10 minutes or until the onions wilt and start to brown. At that point add the next three ingredients (sugar, vinegar, salt and pepper). Reduce the heat and cook gently, uncovered for about 20 more minutes or until the onions are completely caramelized. Add a little water if the onions look like they are drying out. Taste and adjust the seasoning. Remove the onions to a separate bowl.
  • Add the sliced mushrooms to the same pot and sauté (without oil) for a few minutes until they release their moisture. At that point, add a little olive oil and the thyme leaves and cook for a few minutes, stirring frequently. Once the mushrooms start lightly brown, add the sliced potatoes and the fennel seeds. Season everything with some salt and pepper and cook for a few more minutes, until the potatoes soften a little. Set the mixture aside to cool.
  • Unfold the thawed sheet of puff pastry and place it on a work surface. Roll it out into a 10"x14" rectangle and remove it to a baking sheet lined with parchment paper. Prick with a fork every few inches to prevent the pastry from bubbling while it bakes. Using a very sharp knife, score the perimeter of the dough about ¼- to ½-inch from the edge.
  • Spread the cooled onions evenly over the puff pastry. Top with the sautéed mushrooms and potatoes and sprinkle with the Gruyère cheese. (Refrigerate if not baking immediately).
  • Preheat the oven to 375°F. Bake the puff pastry on the middle rack for 25-30 minutes or until the cheese is bubbling and crust is nice and golden. Allow the tart to cool for 10 minutes then cut it into 20 little rectangles. Serve warm or at room temperature.

Tips:

  • To caramelize the onions perfectly, cook them slowly over medium-low heat, stirring occasionally. This will allow them to develop a deep golden brown color and a slightly sweet flavor.
  • If you don't have fresh figs, you can use dried figs instead. Just be sure to soak them in warm water for 30 minutes before using them, then drain them well.
  • Use a good quality Gruyère cheese for the best flavor. Look for a cheese that is aged for at least 6 months.
  • To make the tart ahead of time, bake it according to the directions, then let it cool completely. Wrap the tart tightly in plastic wrap and refrigerate for up to 3 days. When you're ready to serve, reheat the tart in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until warmed through.

Conclusion:

This caramelized onion, fig, and Gruyère tart is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give this tart a try. You won't be disappointed!

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