We had friends for dinner, who are new in town - I made the appetizer, first course and dessert, and my husband took care of the main meal. The original tart recipe included ham, but because I was serving this as part of a meal, I left the meat off. However, I do think it would be very yummy with the ham, and would also make a great lunch dish.
RICOTTA AND FIG TART WITH CARAMELIZED ONIONS
3 ounces of dried figs
3 tablespoons butter
2 onions, halved and thinly sliced
2 teaspoons fresh thyme
1 sheet of puff pastry, thawed
1 cup ricotta cheese
salt and pepper
Heat oven to 400F.
In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes, drain and finely chop.
Meanwhile, in a large skillet, melt the butter over medium heat, Add the onions and thyme and cook stirring occasionally, until softened and browned, about 15 minutes, let cool slightly.
Arrange the puff pastry on a baking sheet. In a small bowl, beat together 1 egg and 2 teaspoons of water. Brush the pastry with the egg wash, freeze until ready to use.
In a medium bowl, whisk together the ricotta and remaining egg. Stir in the figs, season with salt and pepper.
Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the onions. Bake until golden, about 20 minutes. Lower the heat to 350F and bake until the bottom of the puff pastry is golden, 5 to 10 minutes.
Recipe adapted from Every Day with Rachael Ray