The Good Life

Brie, Prosciutto, Caramelised Red Onions & Fig Tart Aisling Larkin six o clock show

This tart is so impressive but beyond simple. It is interchangeable and versatile in terms of ingredient pairings but this one to me is the French Riveria on a plate. 


Enjoy this with a chilled glass or French Touraine  ( your new sauvignon blanc for this summer) and savour every moment. 

Interested… have a read here.

For ultimate happiness eat this outside under the sun.

Aisling Signature
Brie, Prosciutto, Caramelised Red Onions & Fig Tart Aisling Larkin six o clock show

Brie, Prosciutto, Caramelised Red Onions & Fig Tart

Savoury, salty, creamy, sweet.. no more words are needed
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Servings: 6



  • 1 sheet of store-bought puff pastry fresh or thawed
  • 250-350 g 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



  • Preheat your oven to 200°C. Line a baking tray with baking paper. Cut the onions into quarters, leaving the root in place. It is fine is some segments fall off.
  • 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 20 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 party.
  • 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.