Rustic Fig, Onion & Pear Tart

• 3 large sweet onions, halved and thinly sliced
• 3 medium pears, peeled and sliced
• 4-1/2 teaspoons olive oil
• 4-1/2 teaspoons butter
• 1 cup fig preserves
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1/8 teaspoon salt
• 1 sheet refrigerated pie pastry
• 1/8 teaspoon pepper
• 1 egg, beaten

1. In a large skillet, saute onions and pears in oil and butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
2. Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly.
3. Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside.
4. Place pie pastry on a greased 12-in. pizza pan. Spoon pureed onion mixture over the pastry to within 2 in. of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Brush edges of tart with egg.
5. Bake at 450u0b0 for 15-20 minutes or until crust is golden and filling is bubbly.

sweet onions, olive oil, butter, preserves, cider vinegar, salt, pastry, pepper, egg

Taken from www.tasteofhome.com/recipes/rustic-fig-onion-pear-tart/ (may not work)