Ingredients
Units
Scale
- 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.