A classic combination of ingredients using both fresh figs and our balsamic fig vinegar. A perfect summer dish served with a delicate green salad.
- 15g unsalted butter
- 3-4 medium red onions, finely sliced
- 2 garlic cloves, finely chopped
- 2 sprigs of rosemary, leaves finely chopped
- 30ml stratta fig balsamic vinegar
- 215g sheet puff pastry
- 6 fresh figs, quartered
- 100g brie, sliced
Preheat the oven to 200ºC.
Melt the butter in a heavy bottomed pan, add the onions and gently cook for around 5 minutes before adding the fig balsamic vinegar, garlic and rosemary.
Simmer very gently for a further 15 minutes making sure that the sauce does not catch or dry out. Season and set aside.
Lay the pastry sheet onto a baking tray, score a 1cm border around the edge and prick the centre all over with a fork.
Bake for 10 minutes or until just starting to turn golden and puff up.
Press down the centre and then evenly spread the caramelised onions inside the border. Scatter over the figs and brie.
Bake for 10 minutes and serve warm.