This post may contain affiliate links
Before fig season ends, you have to make this vegan Fig & Caramelised Onion Puff Pastry Tart. A savoury-sweet seasonal tart with golden puff pastry, sticky onions, fresh figs, melty plant-based cheese, and a hint of balsamic. Perfect as an appetizer, light lunch, or show-stopping party dish.This puff pastry tart is put together within minutes, baked under 30 minutes, and it’ll also disappear before your eyes just as quickly (it’s THAT good!).
Ingredients for this simple Fig & Caramelised Onion Puff Pastry Tart recipe:
- Puff pastry: I used store-bought to make this recipe speedy, but feel free to make it from scratch! Most store-bought puff pastries are vegan, but just double-check the ingredients on the back of the packaging.
- Figs: For this recipe, you need to use fresh figs!
- Onions: White onions, one large or two small, sliced.
- Olive oil: You can opt for other types of oils, but olive oil complements this recipe really well.
- Plant-based cheese: I bought pre-grated vegan cheese to speed things up, and a little vegan cream cheese to top it with after it’s baked.
- Balsamic vinegar: Just a touch, as it complements the figs perfectly.
Caramelising the onions…
Start by slicing the onions. Heat oil in a pan over low heat and add the sliced onions. Sometimes, caramelising onions can take forever… and to speed this up, I do this little trick: I simply turn the heat up to medium and allow the onions to caramelise while consistently stirring. If you stop stirring while the heat is on medium, you risk the onions burning, so be sure to keep an eye on them and never stop stirring. If you ever want to stop, even for a few minutes, just turn the heat back down to low.
Once the onions have become golden and caramelised, transfer them into a bowl to speed up the cooling time. These caramelised onions need to be fully cooled before placing them onto the puff pastry sheet.
Once the onions have become golden and caramelised, transfer them into a bowl to speed up the cooling time. These caramelised onions need to be fully cooled before placing them onto the puff pastry sheet.
Assembling the seasonal fig tart…
Grab your figs, slice a few of them in half, and the others into quarters. I like to do a variation because it looks more aesthetically pleasing, but feel free to cut them into the same size.
I used a sheet of puff pastry, but if you have a block, roll it out. Then turn in the edges, around 1–2 cm. Sprinkle over the vegan cheese in the middle, and top with the cooled caramelised onions. Carefully place the figs on top, with the flesh side facing up. Place a few sprigs of rosemary over the figs. Drizzle with a tablespoon of olive oil, and a tablespoon or half a tablespoon of balsamic vinegar.
Brush the exposed pastry edges with a little olive oil. Bake for 25–30 minutes.
Just before serving, top it with a few dollops of vegan cream cheese for extra richness and contrast. Serve warm, and enjoy every bite while the figs are soft, the pastry is crisp, and the flavours are at their best.
More Puff Pastry Recipes you’ll love:
- Hazelnut Broccoli Tarts
- Garlic Asparagus Puff Pastry Bundles
- Caramelised Onion And Spinach Puff Pastries
Ingredients
- Puff Pastry Sheet
- 5–8 Figs, cut in half and quarters.
- 1 cup Vegan Cheese
- 2 tbsp Olive Oil
- 1 large Onion, sliced
- 1 tbsp Balsamic Vinegar
- 1 tbsp fresh Rosemary
- Salt + black pepper, to taste
Instructions
- Preheat oven to 200°C (fan 180°C) / 390°F.
- Heat olive oil in a pan over low heat. Add the sliced onions, then increase the heat to medium. Cook while stirring constantly, until the onions are soft and caramelised. Set aside to cool completely.
- Unroll the sheet of puff pastry onto a lined baking tray. Fold in 1–2 cm around the edges to create a border.
- Spread the cooled caramelised onions evenly within the pastry border. Sprinkle over the vegan cheese, arrange the fresh figs on top (cut side up), and add a few sprigs of fresh rosemary.
- Drizzle the tops of the figs and lightly over the edges of the pastry with 1 tablespoon of olive oil and balsamic vinegar. Sprinkle with a touch of salt and black pepper. Bake for 20–30 minutes, or until the pastry is golden and puffed.
