Caramelized Shallot & Onion Tart with Fig Balsamic Glaze and Ricotta

Heat oven to 400 degrees F.

Thinly slice the onions. Cut the Shallots in half, leaving the skins on. Toss the halved shallots in 1 TBSP of the Salad Oil. Lay the shallots cut side down on a small sheet pan. Roast for approximately half an hour, until they are very soft. Cool to room temperature and remove skins and root. Set aside.

In a medium Dutch Oven heat the butter and remaining salad oil. Add slice onions. Cook over medium heat, stirring often. After half an hour, add the water. Cook down for approximately another hour, stirring often, until they are soft and caramelized. Cool to room temperature and set aside.

In a small stainless saucepan, heat the Fig Reàl and Balsamic Vinegar. Simmer on low heat for 15 to 20 minutes, until a syrup consistency is achieved. Set aside to cool.

Roll out the puff pastry dusted with some flour. Cut a 9 inch circle.

Prepare an 8 inch tart shell lining the bottom with paper and spraying it with pan spray. Pour 2/3 cup of the Fig glaze into the bottom and spread evenly. Arrange the cooked shallots in a circular pattern, then cover evenly with the caramelized onions. Place the puff pastry over the onions. Bake at 400 F for 25 to 30 minutes, until pastry in nice and golden brown and crispy. Let cool to room temperature at least for 2 hours.

Take 2 of the Rosemary sprigs, remove the leaves, and chop very fine.

When the tart is completely cooled, cut into 8 wedges. Sprinkle each slice with a dusting of the finely chopped rosemary, and garnish with a fresh sprig.