6 fillo pastry sheets
Extra virgin olive oil
1 brown onion, finely diced
1 tbsp balsamic vinegar
50g goats cheese
6 fresh figs
1 tbsp honey, for drizzle
Preheat oven to 180°C.
Grease 2 muffin trays with olive oil.
In a large pan fry the onions in 2 tbsp extra virgin olive oil on a low heat for approximately 8 minutes until caramelised, then add balsamic vinegar and stir constantly for a remaining 2 minutes.
Brush fillo with olive oil and slice into 6cm squares. Double up the squares and push them into the holes in the muffin tin.
Bake the fillo for 10 minutes in the oven or until golden.
Remove the top of the figs and slice the figs only half-way down in a criss-cross. Squeeze gently at the bottom of the figs until it opens and looks like a flower.
Place the cut figs inside the crispy fillo. Top with goats cheese and the caramelised onions.
Finish the tartlets with a drizzle of honey.