1 tablespoon olive oil
2 cloves garlic, crushed
1 long red chili, seeded, finely chopped
3 red onions, thinly sliced
2 teaspoons brown sugar
2 tablespoons roughly chopped lemon thyme
2 tablespoons roughly chopped basil, plus extra leaves, to serve
1 x 375g packet Puff Pastry, thawed
1 egg, lightly beaten, for eggwash
400g tomato medley mix, halved (see top tips)
4 large figs, torn
4 slices prosciutto, torn into strips
110g soft goat’s cheese, crumbled
Heat oil and butter in a large frying pan over high heat. Add garlic, chili, onions, sugar, thyme and basil, and cook, stirring occasionally, for 7 minutes or until onions are soft. Spread onion mixture evenly over an oven tray. Refrigerate for 15 minutes or until cool.
Meanwhile, preheat oven to 220C. Roll pastry between 2 sheets of baking paper to a 30cm x 45cm rectangle. Remove top sheet of baking paper, then brush a 4cm-thick border around pastry with eggwash. Fold all 4 edges in by 3cm, pressing firmly to seal. Using a fork, crimp border. Transfer pastry with baking paper to an oven tray, then brush border with eggwash. Using a fork, prick pastry, avoiding border.
Spread onion mixture over pastry, then top with tomatoes, cut-side up. Bake for 20 minutes or until pastry is golden and puffed.
Scatter over figs, prosciutto, goat’s cheese and extra basil to serve.