Caramelized Onion, Fig & Gruyere Tart with Fresh Thyme
Prep time
Cook time
Total time
Rich, sweet caramelized onions, the sweet bite of fig jam, and pungent thyme go oh-so perfectly together in this easy savory tart made on store-bought puff pastry. It's a vegetarian-friendly addition to any holiday party menu, but meat-eaters won't be able to keep their mitts off of it either.
Recipe type: Main
Yield: 6 pieces
  • 1 sheet frozen puff pastry, thawed in the refrigerator
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 large yellow onions, halved and cut into thin slices
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup vegetable broth
  • ⅓ cup fig jam
  • 1 cup shredded gruyere cheese
  • Additional fresh thyme leaves for garnishing
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
  3. Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
  4. In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
  5. Carefully spread ⅓ cup fig jam over the puff pastry, leaving a ½-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
  6. Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
  7. Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.
Recipe by Kitchen Treaty at