1 Tbsp butter (15 ml)
1 Tbsp olive oil (15 ml)
3 large onions, sliced (8 cups sliced) ( 2 L)
coarse salt and freshly cracked black pepper
1 pkg puff pastry (14 ounces) (397 g)
sprigs fresh thyme, soft feathery ones
6 fresh figs, quartered lengthwise
12 Nicoise olives, pitted and chopped
3 oz Roquefort cheese, crumbled ( 81 g)
1. Preheat oven to 450 degrees F.
2. Set rack at bottom of oven.
3. Oil a 10 by 15-inch baking sheet.
4. In a large saucepan heat butter and oil over low heat. Add onions, salt and pepper. Cook about 45 minutes, stirring frequently to stop onions from sticking. Cook until onions are soft and take on a caramel colour and liquid has reduced completely. Set aside to cool.
5. Roll out puff pastry to fit baking sheet, trim if necessary. Pastry should be rolled out thinly to ensure a crispy crust.
6. Arrange cooled onion mixture evenly over entire surface of dough. Note that thyme sprigs should be soft and feathery, if too woody they will be awkward to eat. Arrange thyme sprigs in a decorative criss-cross pattern over top of onions. Add fig wedges and chopped figs evenly over top. Sprinkle with crumbled Roquefort.
7. Bake for 20 minutes or until crisp. Cool slightly before cutting. Cut into 24 pieces or diamond shaped pieces. Yield: Serves 8.