Fig & Brie Flatbread with Thyme-Caramelized Onions and Balsamic-Arugula Salad

Fig & Brie Flatbread with Thyme-Caramelized Onions and Balsamic-Arugula Salad

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Sweet fig jam goes perfectly with gooey, melted brie. A touch of balsamic added to the caramelized onions balances out the sweetness with a pop of acidity. Finished with peppery arugula, this flatbread is both sophisticated and indulgent.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tablespoon

Fig Jam

10 ounce

Pizza Dough

(ContainsWheat, Soy)

2 ounce


2 tablespoon

Balsamic Vinegar

1 unit

Yellow Onion

4 ounce



¼ ounce


Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2711.232 kJ
Calories648 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber12 g
Protein23 g
Sodium868 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450 degrees. Take the dough out of the fridge to come to room temperature. Halve, peel and thinly slice the onion. Strip the thyme off the sprigs and roughly chop the leaves.


Roll out the dough: Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 8-12 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.


Caramelize the onion: Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes, until slightly caramelized. Add the thyme and 1 tablespoon balsamic and cook for another 1 minute, until fragrant. Season with salt and pepper.


Assemble the flatbread: Thinly slice the brie. Spread the flatbread with a very thin layer of fig jam, then top with the brie slices and caramelized onion. Return to the oven for about 5 minutes, until melted.


Dress the arugula: While the brie melts, toss the arugula in a medium bowl with a drizzle of balsamic, olive oil, and a pinch of salt and pepper.


Top the flatbread with the arugula, then cut into slices and enjoy!