Onion, Fig and Feta Tart

I found some figs at the supermarket yesterday and couldn’t resist.
Rather than eating them raw, straight away, I thought I would make a savoury tart with them.

My mum makes a delicious Caramelised Onion tart on a cumin shortcrust pastry and I got inspired by it. I added Figs for the colour and freshness and Feta cheese for a salty & sour pop. Adding Rocket (Arugula) as a garnish is a great way of bringing a peppery contrast to a sweet and sour tart.

I cooked the onions two ways: as a jam with balsamic vinegar for the bottom of the tart and caramelised as a filling.
The crust is a simple shortcrust pastry (Pate Brisée) in which I added cumin seeds.
If you do not want to make the crust, simply buy one in the supermarket and line the bottom of it with the cumin seeds before baking it.


Onion, Fig and Feta Tart

For the Shortcrust Pastry (Pate Brisée):

  • 300gr Plain Flour
  • 1 pinch Salt
  • 125gr Butter at room temperature
  • 1/2 cups Water
  • 2 tbsp. Cumin Seeds


  1. Preheat the oven at 180°.
  2. Take the butter out of the fridge at least 30min prior to making the pastry.
    It needs to be at room temperature and malleable but not melted when you start making the dough.
    If you forget that step (like me), cut the butter in small cubes and put in the microwave for 15-30 seconds.
  3. Place the Flour and the Salt in a large bowl.
  4. Cut the Butter in small cubes and add to the flour.
    Start working with your fingers to integrate it to the flour.
    When it looks like small crumbs, it’s right.
    I find it easier to integrate the butter into the flour when it’s already cut in small cubes, but that’s a personal preference.
  5. Start pouring some cold Water, little by little, and work the dough until it forms a compact ball.
    I used just under 1/2 cup of water, but the quantity required can really vary; add it slowly (1/4 cup to start) and only add more if the dough is not compact yet.
  6. To chill or not to chill?
    I had always left my shortcrust pastry (and all dough) to rest in the fridge for at least 30min before baking, but I read yesterday that baking it straight away made it easier to roll it. I decided to follow that advice and see if it was true and surprisingly, it did make it so much easier to roll.
    Plus, the dough did not shrink at all while baking! But it is up to you 🙂
  7. Roll the pastry as thin as possible and place in a tart tin.
  8. Sprinkle the Cumin Seeds all over the pastry, then cover with baking paper and dried beans (or chickpeas like me, because I couldn’t open the jar of beans…) and pre-bake for 10 minutes.
  9. Remove from the oven and let it rest.

For the Onion & Balsamic Jam:

  • Brown Onion
  • 1/4 cup Balsamic Vinegar
  • 1 cup Water 
  • 1 tbsp. Stock Powder
  • 1 teasp. Salt, Pepper and Cumin Powder


  1. Chop the Brown Onion as finely as possible
  2. Place it in a small pot on medium heat and cover with the Balsamic Vinegar, Water, Stock Powder and Spices.
  3. Let it reduce slowly until half of the liquid has evaporated.
  4. Transfer the mixture into a blender for a few seconds, then pour back into the pot and let it reduce completely. Remove from the stove when all the liquid is gone (be careful not to burn your pot…).
    Alternatively, you can let it reduce completely at once on the stove (skip the blender step), but I was not patient enough for it…


    For the Caramelised Onions:

  • 2 Brown Onions
  • 2 tbsp. Olive Oil
  • 1 cup Water 
  • 1 tbsp. Stock Powder
  • 1 tbsp. Minced Garlic
  • 1 teasp. Salt, Pepper and Cumin Powder
  1. Steps:
    1. Cut the Onion in thin, long strips.
    2. In a large pan on medium heat, pour the Olive Oil, Stock Powder and Minced Garlic.
    3. Let it cook for 1 minute then add the Onion Strips. Stir well.
    4. Cover the Onions with the Water and bring to a boil.
    5. Add the Salt and Cumin Powder.
    6. Let it reduce completely (at least 15 to 20min). The Onions should have turned light-brown and soft. If they do not look cooked enough, add more water and let it reduce again.
    7. Add the Pepper, mix then remove from the heat.

To assemble the Tart:

  1. Turn on the oven on 180°.
  2. Place the Onion & Balsamic Jam on the bottom of the shortcrust pastry.
  3. Cover with the Caramelised Onion.
  4. Slice thinly 2 Figs and place over the Onions
  5. Sprinkle generously some Feta Crumbs all over the tart.
  6. Cook in the oven for 20min, until the crust is cooked and the top of the feta crumbs start turning gold.
  7. Remove from the oven and let it rest for 10 minutes.
  8. Add some fresh Rocket over the tart and serve.



8 thoughts on “Onion, Fig and Feta Tart

  1. I’m drooling. Love the addition of cumin, a secret little touch that elevates your recipe from delicious to delicious-plus. Now where to find fresh figs here in winter?…
    Thanks for another kitchen gem, Ms. Foodie.

    Liked by 1 person

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