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Photo of Fig, rocket and caramelised onion tarts by WW

Fig, rocket and caramelised onion tarts

Total Time
35 min
15 min
20 min
Ever thought of adding fresh fruit to your dinner? Figs pair perfectly with crumbled goats cheese, caramelised onions and rocket on your puffy pastry tarts.


Oil spray

1 x 3 second spray(s)

Reduced-fat puff pastry

2 sheet(s), just thawed, cut into thirds

Fresh thyme

1 tbs, plus extra sprigs to serve

Brown onion

3 medium, thinly sliced

Brown sugar

1 tbs

Balsamic vinegar

1½ tbs


4 medium, cut into thin wedges


2 cup(s), (60g)

Soft goat's cheese

90 g, crumbled


  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.


SERVING SUGGESTION: Garden salad, drizzled with balsamic vinegar.TIP: You can crumble crispy prosciutto over each tart. Line a baking tray with baking paper. Place 4 slices (60g) prosciutto (fat trimmed) on prepared tray and bake with pastry bases for the last 10 minutes of cooking.