Savory Fare: A Vidalia Onion Tart

A Georgia chef honors the regional Vidalia with an onion and fig tart.
Fig Tart With Vidalia Onions

Fig Tart With Vidalia Onions

Atlanta chef Kevin Gillespie's fig tart uses one of Georgia's most notable crops, Vidalia onions.

Photo by: Image courtesy of Angie Mosier

Image courtesy of Angie Mosier

Atlanta chef Kevin Gillespie's fig tart uses one of Georgia's most notable crops, Vidalia onions.

Vidalia onion season is naturally the perfect time to incorporate some of these sweet Georgia alliums into your repertoire.  Atlanta-based toque and “Top Chef” veteran Kevin Gillespie’s savory fig tart also relies on some other garden goodness: fresh rosemary and arugula to make the most of your homegrown produce.

Savory Fig Tart with Vidalia Onions from chef Kevin Gillespie’s Fire in My Belly

Enough for 6 appetizers or 20 hors d’oeuvres

1 Vidalia onion (softball-size)
2 tablespoons butter
1 puff pastry sheet, thawed but still cold
12 Brown Turkey figs, a little more than a pint
2 tablespoons sugar
½ teaspoon fresh rosemary, minced
¾ cup fromage blanc, about 6 ounces
2 cups arugula, loosely packed
2 teaspoons olive oil
A grind or two of black pepper
6 slices prosciutto (optional) 


Preheat the oven to 400° F.

Peel the Vidalia onion and cut in half lengthwise through the root and stem ends. Trim and discard the stem and roots. Slice the onion lengthwise into thin strips. Heat a 10-inch sauté pan over medium heat, add the butter and swirl until it melts and starts to foam. Drop in the onions, sprinkle with a pinch of salt (about 1 teaspoon), and shake to spread out the onions. Cut the heat down to medium-low and cook until the onions are golden brown, about 40 minutes, stirring now and then. Line a plate with a double layer of paper towels and drain the onions on the towels.

Roll the pastry sheet to a 17-by-11 inch rectangle. Line a baking sheet with parchment paper and lay the pastry on the parchment. Using a fork, poke holes evenly throughout the top of the pastry (called docking) to prevent it from puffing up. Top the dough with a sheet of parchment paper and top that with an empty baking sheet, which will weigh it down and further ensure that the pastry doesn’t puff; it also helps the pastry to brown evenly. Place in the oven and bake for 10 minutes. Remove the baking sheet and parchment paper from the top of the pastry and return to the oven until golden brown and crispy, another 8 to 10 minutes.

Trim the stems from the figs and discard. Slice the figs into 1/4-inch rounds and place in a medium saucepan. Add the sugar and cook over low heat, stirring now and then, until the figs begin to release their juices and the sugar starts to caramelize, about 15 minutes. Stir in the rosemary and a pinch of salt and pull from the heat.

Just before serving, spread the cheese in an even layer on the puff pastry, spread the Vidalia onions on the cheese and top with the figs. In a small bowl, toss a handful of arugula with just a little olive oil and a pinch of salt. Spread the arugula over the figs and crack a nice grind of black pepper over the top. Cut into larger rectangles or bite-size squares.

To bump this up a bit, thinly shred the prosciutto, crisp it in a hot skillet and sprinkle over the top.
Prep tips

  • Look for all-butter puff pastry from brands like Dufour in the freezer section of your supermarket.
  • If you can’t find fromage blanc at your market, mix together 3 ounces goat cheese and 3 tablespoons sour cream. Or mix together 3 ounces cream cheese (1 small block) and 1/3 cup plain Greek-style yogurt. You’re looking for tanginess in the fromage blanc.

Next Up

Vidalia Onion Soup Recipe: Hail, Hail Vidalia

Cook up a rich vidalia onion soup in celebration of this spring veggie's debut.

A Savory Vegetable Soup Recipe

Whip up a satisfying batch of comfort food.

Savory Pumpkin Pancakes Recipe

Try this sweet and savory pumpkin dish with a Korean twist.

Savory Stuffed Pumpkin Recipe

Cookbook author Dorie Greenspan calls this dish Pumpkin Stuffed with Everything Good. Find out why.

Homemade Fig Newtons

Get figgy with this recipe for the cookie classic.

Freezing Green Onions

It’s easy and prolific, but what’s a gardener to do with all those green onions? Discover a few easy ways to freeze scallions.

Freezing Onions

Extend your onion harvest by tossing excess bulbs in the freezer. Learn how to prep onions for safe storage in the deep freeze.

Savory Sweet Potato Soufflé

Light and airy, sweet potato soufflé is an elegant way to prepare the versatile spud. Although many soufflé recipes embrace the sweet potato as a dessert, a savory spin embraces the sweetness while the subtle spices and silky texture make it a winning companion for meat or poultry dishes.

Grow One-Pot Salsa

All you need is one container to grow the ingredients for a delicious roasted salsa.

Fig Fest: A Party Spotlighting This Elegant, Delicious Fruit

Celebrate this seasonal delicacy with lifestyle expert P. Allen Smith, who prepares a figgy fete to herald the end of summer.