Step 1

Heat a large skillet over medium low heat. Add the olive oil and onions and toss to coat. Allow the onions to cook for 5 minutes, toss again, then turn the heat to low.

Step 2

Continue cooking the onions for 30-40 minutes, stirring every 5 minutes or so, until the onions are golden brown and turn almost jammy looking. Add the thyme at the halfway mark, once the onions start to become golden in color. Once cooked, remove from the heat to cool completely.

Step 3

Note: If the onions are burning at any point, reduce the heat. I also like to add ¼ cup of water halfway through the cooking time to loosen any browned bits from the bottom of the pan. The water will evaporate during the remaining cooking process.

Step 4

Preheat the oven to 400℉ and add a piece of parchment paper to a large sheet pan.

Step 5

With a hand mixer, stand mixer, or food processor, whip the goat cheese, heavy cream and salt until light and fluffy (about one minute).

Step 6

Roll out the puff pastry on a very lightly floured surface until it’s about ⅛” thick (then brush off any excess flour). Transfer to the sheet pan. Score a 1-inch border along the inside of the puff pastry (lightly on top, not the whole way through), then dock inside the scored area all over with a fork.

Step 7

Mix 1/3 of the cooled onions into the goat cheese, then spread inside the border of the puff pastry. Swirl the fig jam on top of the goat cheese, then top evenly with the remaining caramelized onions.

Step 8

Whisk together the egg with 1 teaspoon of water and brush all over the exposed pieces of puff pastry.

Step 9

Bake for 25-30 minutes until the pastry is very golden brown. Move the pan to the bottom rack of the oven for the final 5 minutes of baking.

Step 10

Top with additional thyme leaves. Allow the tart to cool for 5 minutes, then use a very sharp knife to slice into sections and serve.