I cannot say that this recipe is a traditional southern one, like most of my posts are. But maybe you will find it so delicious that it will be incorporated into your traditions or celebrations.
The idea behind this recipe is simple: using farm fresh, seasonal, sustainable, and local ingredients. A tenant which can be said to be southern. Edna Lewis and so many other inspriational southern cooks just like here based their kitchens around this idea.
Truly, there is no better food that what is local to your area and what is in season.
It is finally fig season. It lasts a very short time, but if you are lucky enough (like I was) to source fresh figs you buy them all up. Unlike my husband, I was not lucky enough to grow up with a giant fig tree close by which produced an abundant amount of the unique fruit. My mom preferred her peach tree.
As for the feta, it is locally sourced from Bootleg Farm. Savannah’s beloved goat farm which produces fresh goat cheese. Read more about them Here.
A quick carmalization on some onions and I had a winning recipe. Buttery puff pastry sits at the base for these ultra savory and slightly sweet seasonal tarts.
You can eat these savory puff pastry tarts on their own or pair them with dinner. I will post later detailing what I did with these little beauties.
- 1 Box of Frozen Puff Pastry
- 1 Pound of Fresh Figs
- 1 Large Onion, peeled and thinly sliced.
- 4 Ounces of Fresh Feta
- Thaw the puff pastry for approximatley 30 minutes.
- While the puff pastry thaws, carmalize the onion.
- In a medium pan over medium-high heat, heat a tablespoon of olive oil.
- Once the oil is heated, put the sliced onion into the pan then add salt and pepper.
- Cook the onions, stirring occasionally, until caramlized. Set aside once cooked.
- Preheat the oven to 350 degrees Fahrenheit.
- Unfold the thawed puff pastry, and slice into 12 rectangles.
- Fold the edges of the puff pastry over then pinch the ends together. This will create a slight well in the center.
- Place the prepared pastry on two baking sheets.
- Fill each well with crumbled feta, then carmalized onions, and finding with a topping with two slices of fresh fig.
- Bake for approximatley 25 minutes, or until golden brown.