The sweetness of fresh figs and caramelised onions contrasting the peppery rocket and tartness of the goats cheese make these tarts a winner in the flavour stakes! Serve for lunch or cut tarts into thick slices to serve as an appetiser.
Preheat oven to 220 degrees C. Line a baking tray with baking paper.
Cut the pastry sheet in half. Using a small knife, score a 1cm-thick border around edges of pastry rectangles. Prick pastry inside border with a fork several times. Place on prepared tray. Bake for 15 minutes or until golden.
Meanwhile, heat the oil and butter in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft. Add sugar and vinegar. Cook, stirring occasionally, for 5 minutes or until onions are caramelised.
Place the pastry bases on serving plates, gently pressing down the puffed centre. Top with the onion mixture, fig, rocket and cheese. Drizzle with any pan juices from the onions, Serve.