Brie, Prosciutto, Caramelised Red Onions & Fig Tart

Method

• 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.