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.
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!