Caramelized Onion Tart with Roasted Figs and Feta

Preheat oven to 190ºC (375ºF).

Heat a pot over medium-high heat. Add vegetable oil, then add onions and a pinch of salt. Fry for about 5–10 minutes until slightly browned. Add brown sugar and balsamic vinegar, then stir through. Fry for another 2–3 minutes. Turn heat off and transfer onions to a bowl. Cover bowl with cling film and then put in the fridge to cool.

Line a large baking tray with baking paper. Put 2 sheets of the puff pastry on the tray with one sheet slightly overlapping the other. Get whisked egg and use a pastry brush to egg wash sides of the pastry. Cut strips out of the third sheet of puff pastry, then place those strips on the egg-washed edges of the pastry on the tray. Egg wash the edges of the pastry again. Use a fork to prick some holes in the middle area of the pastry.

Once onions have cooled down, spread them out on the pastry. Then put fresh figs over the top, evenly spaced out. Sprinkle a few pinches of cinnamon over the top and lastly, sprinkle over thyme leaves.

Place in the oven and bake for 18–20 minutes. Once cooked, crumble feta cheese over and drizzle honey on top. Serve and enjoy.