Fig, rocket and caramelised onion tarts
1 x 3 second spray(s)
reduced-fat puff pastry
2 individual, just thawed, cut into thirds
1 tbs, plus extra sprigs to serve
3 medium, thinly sliced
4 medium, cut into thin wedges
2 cup(s), (60g)
90 g, crumbled
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
- Using a small knife, score a 1cm-thick border around edges of pastry rectangles (being careful not to cut all the way through). Prick pastry inside border with a fork several times. Place on prepared tray. Sprinkle pastry with thyme leaves. Gently press thyme into pastry. Bake for 15–18 minutes or until golden.
- Meanwhile, lightly spray a large non-stick frying pan over high heat. Cook onions, stirring occasionally, for 10 minutes or until softened. Add sugar and 1 tablespoon vinegar. Cook, stirring occasionally, for 5 minutes or until onions are caramelised.
- Place pastry bases on serving plates, gently pressing down the centre of any that have puffed up. Top with onion mixture, fig, rocket, cheese and extra thyme sprigs. Drizzle with remaining balsamic vinegar. Serve.