Brie, Prosciutto, Caramelised Red Onions & Fig Tart

Tue, 25 November 2025

Ingredients

• 1 sheet of store-bought puff pastry fresh or thawed

• 250-350g brie cheese sliced

• 6-8 slices of prosciutto

• 3 red onions or 6 shallots

• 3 tbsp fig jam

• 5 tbsp ricotta

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 tablespoons brown sugar

• 2 tablespoons balsamic vinegar

• 4-6 fresh figs quartered

• Salt and pepper to taste

• 1 egg beaten

• Handful of walnuts/pistachios

• Thyme or watercress to garnish

 

 

 

Method

• Preheat your oven to 200°C. Line a baking tray with baking paper. Cut the onions into quarters or slices ( whichever you prefer).

• In a large frying pan, melt the butter and olive oil together over medium-high heat. Turn the heat down low, add the sliced red onions and cook for 30-40 minutes, occasionally stirring, until the onions are caramelised and soft.

• Add the brown sugar and balsamic vinegar to the pan and stir to combine. Cook for another 2-3 minutes until the sugar has dissolved and the mixture is thick and syrupy.

• Roll out the puff pastry sheets to fit the size of your baking tray. Using a butter knife indent a border line about 3-4 cm from the edge. Use a fork to prick the pastry all over.

• In a small bowl combine the ricotta and the fig jam. Mix together well. Spread this mixture over the base of the pastry.

• Arrange the sliced brie cheese over the pastry base, leaving the 2cm border free. Arrange the prosciutto over the brie cheese. Spoon the caramelised red onions over the top of the prosciutto.

• Arrange the quartered figs on top of the caramelised onion mixture. Season with salt and pepper to taste. Brush the beaten egg over the 2cm border of the pastry. Finely chop the nuts if using and sprinkle these on top of the border. Bake for 25-30 minutes, or until the pastry is golden and puffed. Allow the tart to cool for 5-10 minutes before slicing and serving.

 

Serve with a big green salad with toated walnuts or hazelnuts and a champagne vingarette dressing.