A fast, elegant appetizer! Flaky puff pastry topped with fresh figs, blue cheese, balsamic onions and baby greens. This is perfect when you're entertaining or snacking. To make this even more delicious, put prosciutto slices over the top of the tart when you take it out of the oven - yum!
1sheet12-14-ounce puff pastry dough (defrosted according to package directions)
1tablespoonextra-virgin olive oil
1small red onionthinly sliced
⅓cupgrated Parmesan cheese
4cupsmixed baby greensspinach, kale, arugula, etc., plus more for garnish
10-12fresh figsstems trimmed and halved (quartered if large)
½cupcrumbled blue cheese
Heat the oven to 400 (200 C) degrees. Line a large rimmed baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook until softened and translucent, stirring often, 10-12 minutes.
Place the pastry dough on the prepared baking sheet and unfold. Use your hands to flatten and smooth the dough into a casual rectangle (no need to be perfect). Prick the dough all over with a fork.
Distribute the onion, Parmesan cheese, 4 cups of the greens and the figs over the dough. Bake 15 minutes, or until the edges of the crust are golden.
Remove from the oven and immediately sprinkle the top with the blue cheese. Drizzle the balsamic over the top. Garnish with fresh greens, if you like. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
The best way to thaw frozen puff pastry dough:
Remove the package from the freezer about 30 minutes before you want to bake.
Take the dough out of the box or packaging, but leave the plastic on.
Set the dough on the counter until if feels pliable, slightly chilled but workable. Don't leave it too long or it could become sticky and hard to work with. If that happens, place it back in the freezer 10 -15 minutes.