sprinkling of nutmeg, salt and pepperFresh figs, cut in slices, enough to cover the top of the tart.
Instructions
Pre-heat oven to 450 degrees.
Following the instructions on the pie crust box, unroll and press and round into a 9 inch, ovenproof pie plate. Slit the edges with a knife for decoration. Cook for the designated time (about 30 to 35 minutes), then remove and let cool.
Saute the chopped onion in a little butter until the pieces are translucent. Set aside.
Reduce the oven heat to 350 degrees.
Sprinkle the cooked onion over the bottom of the cooled pie crust.
In a large bowl, mix together the eggs, cream, 1/2 cup of the blue cheese, minced dried figs and the sherry. Sprinkle generously with nutmeg, salt and pepper, then mix thoroughly.
Pour the mixture into the pie shell and cook at 350 degrees for 30 to 35 minutes or until the mixture has set.
While the tart is cooking, rinse and dry the fresh figs, and cut them into rounds. Cut enough to cover the top of the tart.
When the tart mixture has set, remove the tart from the oven and spread 1/4 cup of blue cheese over the surface. Cover that with a layer of fig rounds, then sprinkle the remaining blue chees on top.
Return the tart to the oven and bake for an additional 12 minutes. Then remove, cool and serve at room temperature.
Serving
Suggestions
Main lunch course, light dinner entre or tea time treat.
Originally Submitted
6/2/2013
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