Carmelized Onion, Fig, and Goat Cheese Tart

I realize that this isn’t very writerly in content, BUT. I have discovered that when I spend an entire day writing and editing (which is what I did yesterday; not to mention engaging in a multi-hour fellowship search), I usually find it most pleasing to my brain and body to follow up such a day with recipe-making. Hence, the Carmelized Onion, Fig, and Goat Cheese Tart. I derived this mouth-watering, orgasmic meal that I made for myself last night from two different recipes (this one and this one). And I apologize for the non-measurements of some of the ingredients; a lot of them are simply “to taste.”

4 oz. goat cheese
1 white onion
butter (3 tablespoons)
dried mission figs
garlic (5 cloves)
pre-made pie crust (I used a pre-made crust to make things easier. You can do the crust however you choose.)

1. Pre-heat the oven to 450*.
2. Cut the dried figs in half (make sure to remove any stems left on them). Place them in a saucepan, and cover them in sherry until about half of the figs is covered. Next, add until the figs are entirely covered. Set this mixture to boiling. Once it boils, move it off the heat source, cover the saucepan with a lid, and let them sit and plump while you do everything else.
3. Slice the onion very thinly. Peel and crush the garlic cloves. Combine the onion, butter, garlic, and thyme in a saucepan and cook until the onions are soft and a little brown (10 minutes-ish). Remove the figs from their saucepan using a slotted spoon, and add them to the onions. Cook for another two minutes.
4. When the onions are finished, turn off the heat. Fold the goat cheese into this mixture, then quickly scape the entire thing into the pie crust.
5. Bake for about 15 minutes. (Take out when the crust is done.)

And enjoy!

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