Copycat fig tart

I have a confession to make. I spend an obscene amount of time browsing on the internet. I'm not even going to tell you how much. But it tends to take my thinking (and my cooking) in weird and wonderful directions. Like figs.

At the farmers market two Sunday's ago, there was a stall selling beautiful, fresh black figs. They smelt beautiful, but I couldn't think of anything to do with them, so I didn't bring any home with me. Then I saw this post on Mad Chilli, and I knew what I had to do.

Another confession - sometimes I act like a spoilt 10 year old. On Sunday I spent the whole afternoon making vegetarian lasagne, then told Ryan I was sick of cooking so he would have to make dinner. And then I told him precisely what to cook (with illustrations, thanks to Mad Chilli's beatiful photograph). I can be such a pain some times! Ryan forgave me, but I think that was only because I had chosen such a delicious recipe.

Copy-cat fig tart
Pull a sheet of puff pastry out of the freezer, and preheat the oven to 200 degrees C. Put the pastry on some baking paper on a cookie tray. Chop up a couple of onions, then caramelise. This means cooking them on a low heat in a frying pan, with butter and oil and a small amount of brown sugar, until they are soft and sweet. Drain the onions as best you can, then spread them over the pastry. Fold the edges of the pastry to make a border, then top the tart with quartered figs, fresh rosemary and crumbled blue cheese. Bake for 20 minutes, or until the pastry looks puffed and golden. Yum.
Invite a fellow cheese fanatic over for dinner to help eat it.