I love this salty cake of figs with cheese and caramelized onions. Figs are one of my favorite fruits and now that the season begins I love to use them.

The French certainly know how to prepare savoury tarts and I always I fall exhausted at his feet.

They are cakes that blend many flavors and I have special predilection for which mixed salty with sweet, like the Salt cake of figs with cheese and caramelized onions of today, in which we have the creaminess of the cheese together with the sweet figs.

Caramelized Onion does not sugar, and is something that many mistakenly believe. We can do it with sugar, but in general, called to caramelize to leave little by little brown in their own vegetables or fruit sugar.

And that's what we do in this recipe. We left Browning the onions slowly, giving your time, but without adding more sugar.

This cake takes camembert cheese that has always been one of my favorites. I love the classic combination of creamy, spicy cheese blended with sweet and fruity fig.

But I also love the addition of caramelized onions and a few walnuts for a bit of crunchy texture

Salty cake of figs with cheese and caramelized onions 8

Salty cake of figs with cheese and caramelized onions 10

Cake salted of figs with cheese and onion caramelized 1a

Salty cake of figs with cheese and caramelized onions 2

Salty cake of figs with cheese and caramelized onions 3

Salty cake of figs with cheese and Caramelized Onions 4

Salty cake of figs with cheese and Caramelized Onion 5

Salty cake of figs with cheese and caramelized onions 6

Salty cake of figs with cheese and caramelized onions 9


For the dough:

  • 115 g unsalted butter, cut into 1/4 cubes
  • 45 ml tablespoons milk
  • 2 eggs
  • 1 1/2 teaspoon of Apple Cider vinegar
  • 1 teaspoon salt
  • 150 g white wheat flour
  • 150 g whole wheat flour
  • 1 sprig of fresh rosemary

For the filling

  • 250 g of camembert cheese
  • 2 cloves of garlic chopped very
  • 200 g of goat's cheese
  • 1 kg of fresh figs
  • 3 tablespoons brown sugar
  • 500 g of finely laminated onions
  • a handful of walnuts
  • 2 eggs
  • a pinch of salt
  • 125 g yoghurt or cream
  • freshly ground black pepper
  • a few rosemary leaves

For this recipe I used a rectangular source collection Belle Cuisine from Revol. My favorite brand of tableware


1. cut the butter into cubes using a knife and leave it in the freezer for 5 minutes while we prepare the rest of the ingredients.

2 beat together the milk, salt and Apple Cider vinegar. Let stand for 5 minutes until the milk looks cut.

3. in a large bowl mix the flours. Remove the cold butter from the freezer and place it in the flour mixture. Using a pasta cutter or a fork, cut butter into flour. Stop working the dough when the butter in small pieces.

4. make a hole in the center of the bowl and add the mixture of milk and eggs. Use your hands to mix. Pour the mixture on a floured surface when the mixture is mixed. Work quickly to keep the dough cold, by folding it over on itself and putting together pieces that loose with every movement.

5. with the help of a rolling pin, roll out the dough and place it in the bottom of the pan. Let cool overnight (at least one hour)

6. While we can caramelize onions. To do this in a large skillet anti adherent melt together the butter and olive oil. When hot, add the garlic, onion and salt. Caramelize the onion over low heat for 30 minutes, stirring occasionally. If we see that the onion is not sweet enough, add a couple of tablespoons of sugar. Book

7. preheat the oven to 200 ° C. Beat the eggs with the cream, salt and pepper. Book.

8. place the onion caramelized on the mass of the mould. Crumble cheese over it. Pour the egg-cream mixture. Sprinkle with a few leaves of Rosemary and a few nuts roceadas.

9 bake in a baking at 200 ° C for 30 minutes. After 30 minutes place the figs cut in half over. We sprinkle with sugar moreno and a few leaves of Rosemary and bake for a few minutes until the sugar caramelise. Serve warm.

Tips and Tricks

  • Serve warm with a bit of balsamic vinegar over and some thyme or fresh rosemary leaves
  • The cake can be kept up to three days in the refrigerator if we wrap it well in paper aluminium. We can then return to heat it in the oven at 180 c for 10 minutes
  • We can make the dough a couple of days before and keep in the fridge... You can also freeze it
  • Difficulty: easy
  • 1 hour preparation time
  • Servings: 8

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