Fig, Gorgonzola, and Caramelized Onion Tart

1 batch puff pastry

12-14 black figs, sliced

2-3 large onions, chopped

3 tablespoons olive oil

1 tablespoon brown sugar

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

8 ounces Gorgonzola, crumbled

Roll the dough out on parchment paper, and once the dough is the correct size, slide it (with the parchment paper) onto a rimmed cookie sheet. Pierce the dough with a fork at 1-inch intervals. Chill the prepared pan in the refrigerator while you prepare the topping.

Combine the onions and oil in a wide saute pan with a lid. Cook, covered, over medium heat until the onions start to sizzle. Lower the heat and cook until the onions become tender and translucent, about 15 minutes. Uncover the onions, increase the heat slightly, and add the sugar, vinegar, salt, and pepper.  Continue to cook the onions, stirring occasionally, until they are richly caramelized, 20-25 minutes longer.

Scrape the onions into a shallow bowl and refrigerate briefly to cool. Remove the dough from the refrigerator and poke lots of holes in it with a fork. Then spread the cooled onion mixture evenly over the dough. Scatter the figs and cheese on top.

About 1 hour before you want to serve the tart, preheat the oven to 400 degrees. Bake the tart until the pastry is baked crisp and the cheese is melted, about 20 minutes. Cool in the pan on a rack for 5 minutes, then cut into portions. Serve and ENJOY!