brie and fig tart

Fig and Brie Tart


  • 1 small red onion
  • 1 tbsp olive oil
  • 1 sheet Puff Pastry
  • 1 egg
  • 1 tbsp water
  • 1 small wheel brie, sliced
  • 1.5 cups arugula, divided 5 figs
  • Honey for topping


  • Heat the oven to 400F degrees. Line a large rimmed baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat. Add the red onion and cook until softened and translucent, stirring often, 10-12 minutes.
  • Unfold the puff pastry, roll out and then place on the prepared baking sheet. Prick the dough all over with a fork. Whisk together the egg and water. Brush around the outer edge of the pastry.
  • Place the caramelized onion, brie cheese, 1 cup of the arugula and the figs over the dough. Bake 15-20 minutes, or until the edges of the crust are golden.
  • Remove from the oven and top with additional arugula and honey. Slice and serve with San Antonio Fruit Farm’s Strawberry Guava Wine.

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