1. Prepare the crust. Pulse both flours, sugar, and salt in a food processor to combine. Scatter butter over mixture and pulse until it resembles coarse crumbs. Add 3 Tbsp. water and pulse until mixture just holds together but is not fully cohesive, gradually adding more water, 1 tsp. at a time, if needed. Alternatively, prepare by hand using a fork or pastry blender.

2. On a work surface, shape mixture into a mound. With the heel of your hand, press down and away on a small portion of the dough mixture, smearing it across the work surface; continue down the mound, little by little, until all the mixture has been smeared into a separate pile. Gather mixture into another mound and repeat smearing process. Transfer dough to a piece of plastic wrap, knead until cohesive, pat into a 6-inch disc, wrap, and refrigerate until firm, about 1 hour.

3. Rest dough at room temperature for 5 minutes. Dust a large piece of plastic wrap with flour, place dough in the center, dust with flour, and place a second large piece of plastic wrap over it. Roll dough into a circle about 14 inches in diameter and 1/4 inch thick. Remove top piece of plastic wrap and use bottom piece to gently turn dough over a 10-inch tart or pie pan; remove plastic. Ease dough into the corners of the pan, lifting it bit by bit. Trim, pressing any excess into the sides. Cover with plastic and freeze for at least 30 minutes.

4. Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Place shell on a baking sheet, remove plastic, line dough with foil, and fill with pie weights or dried beans, making sure there are enough to reach part way up the sides. Bake 30 minutes. Remove foil and weights and continue baking until shell is light golden brown, about 12 to 14 minutes more (cover the edges with foil if they begin to darken). Set on a wire rack to cool briefly; leave oven on and move rack to the middle position.

5. Prepare the filling while the dough cools. Cover figs with warm water in a small bowl and set aside to soften for 20 minutes. Drain and set aside.

6. Heat oil in a wide stockpot over medium-high heat. Add onions, bay leaves, and salt and cook, stirring occasionally, until onions begin to release moisture, about 12 minutes. Lower heat to medium and continue cooking, stirring more frequently as onions reduce and brown, until they are deeply caramelized, sticky, and reduced to a scant 3 cups, about 70 to 75 minutes (adjust heat as necessary to make sure onions are caramelizing but not scorching). Remove bay leaves, add thyme and vinegar, and use a wooden spoon to scrape bottom of pot until the brown bits dissolve into the onions. Remove from heat.

7. Pour onions into tart shell and spread them into a smooth, even layer. Return pan to baking sheet and bake for 20 minutes (cover edges of crust with foil if they begin to darken too much). Remove from oven and place figs evenly over onions, pressing them gently into onions. Sprinkle cheese over the filling, return to the oven, and continue baking until onions are heated through and cheese just begins to look soft, about 10 to 15 more minutes. Cool on wire rack about 10 minutes. Slice into wedges and serve warm or at room temperature.

Source: Hannaford fresh Magazine, March - April 2015