Quick & Easy

Fig, onion and bocconcini tart

FIG, ONION AND Bocconcini Tart



1.Preheat oven to 220°C (200°C fan-forced).
2.Heat oil in large frying pan, add onion, thyme, rind and sugar; stir over medium heat, about 3 minutes or until onion is soft. Add wine; stir over low heat until wine has evaporated.
3.Line two oven trays with baking paper; place one pastry sheet on each. With the back of a knife, mark a 2cm (¾-inch) border around edge of each pastry sheet; brush border with egg, refrigerate 10 minutes.
4.Spread onion mixture over pastry sheets within borders; bake 10 minutes. Remove from oven, top with figs; bake about 10 minutes or until figs are browned.
5.Cut each tart into four; top with cheese and rocket, season to taste.

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy.


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