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Open House 2016

Black Mission Fig, Endive and Blue Cheese Tartlets

Serves 8
Cakebread Cellars Culinary Team
Pairs well with:
Cabernet Sauvignon, Napa Valley

The perfect ending to our open house with this Buff Blue Cheese tartlet and our Cabernet Sauvignon.


1 large onion, thinly sliced
1 T. olive oil
1 T. butter
2 pieces Belgian endive, thinly sliced
pinch sugar
1 T. lemon juice
1 ½ tsp. salt

3 oz. dried black mission figs, stemmed, small dice
1 c. red wine
pinch star anise, ground
pinch cinnamon, ground

8 oz. puff pastry
1 egg, beaten
1 ½ oz. Buff Blue, crumbled (see note)
2 T. walnuts, toasted and chopped
1 tsp. fresh rosemary, chopped


Heat a large skillet over medium heat. Add the olive oil, butter, onions and cook, stirring occasionally, until onions are wilted and golden brown, about 15-20 minutes. Stir in the endive and season with a pinch of sugar, lemon juice and a pinch salt. Increase the heat to medium and cook for 5 minutes to soften the endive. Remove from heat and allow to cool.

Meanwhile, combine figs, wine, anise and cinnamon in a small saucepan. Bring to a boil. Remove from heat and steep for 15 minutes to soften.

Preheat oven to 400˚F. Lightly grease muffin tin with butter or vegetable spray. On a lightly floured surface, roll out the puff pastry to 1/8 inch thick. Cut into 2 ½ inch squares and gently place them in muffin pans. Brush each with egg wash and prick with a fork a couple of times. Bake for 10-12 minutes until light brown. Remove from oven, and spread a tablespoon of the onion-endive mixture in the center. Add 3 or 4 pieces of fig, crumbled blue cheese and sprinkle with rosemary. Return to oven and cook for 3-4 minutes until cheese begins to melt. Remove from oven and place on serving platter.

Enjoy with a glass of Cakebread Cellars Napa Valley Cabernet Sauvignon.

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