4
Easy
60 minutes
20 minutes
Preheat oven to 180°C.
Remove the outer skins of the onions. Slice in half and drizzle with olive oil, season with salt and black pepper and top with a few sprigs of thyme.
Bake for 15 – 20 minutes until golden brown and starting to soften. Leave to cool. Unroll the sheet of pastry and cut out four circles. In a single layer, arrange cooked onion and fig in four little round quiche tins.
Press down with spoon, to ensure that the onion and figs are tightly packed. Drizzle with a little grenadine and top with pastry circle.
Place tins on a baking tray and bake for 20 minutes or until golden brown. Remove and allow to rest for five to 10 minutes before inverting. Garnish with pomegranate seeds.
Serve with Gorgonzola, Brie or a soft goat’s milk cheese on the side, or add a piece of cheese and place under a grill to melt.
