Fig and brie pastry

 Fig brie puff pastry

2 sheets of frozen puff pastry thawed and fused together

1 1/3 C ricotta cheese 

1 1/2 C Vidalia onions caramelized

1 T fresh sage

fresh rosemary for garnish

salt

12-14 medium figs

2 T of pomegranate seeds

1/3 C blackberries

Brie cheese cheese torn into 1-inch pieces

egg beaten

Balsamic glaze or honey for drizzling

sea salt

Preheat oven to 400°F

Line a large baking sheet with parchment paper

Bake 25'

Caramelize onions

Thaw puff pastry sheets onto the prepared baking sheet, score a 1-inch border around all sides, then prick the bottom of the pastry all over with a fork

Stir ricotta, sage, salt.

 Cut figs in half

Spread ricotta, top with the Brie and caramelized onions. 

Add figs, blackberries and pomegranate seeds. Brush with egg

Top with sliced figs, rosemary sprigs and drizzle balsamic glaze or honey.