WHAT YOU DO
Step 1. Preheat your oven to 180C. Heat the butter and olive oil in a pan, then sweat the onions until very soft. Add the rosemary and season well, then remove from the heat and add the milk. Mix really well, and then drain off some of the liquid and keep to glaze the pastry.
Step 2. Put the pastry onto a suitable baking tray. Add the onions and evenly spread out, then add the cheese, crumbled evenly, and the fig slices on top. Drizzle with honey and more rosemary.
Step 3. Beat the eggs and add to the milk reserved from the onions. Brush the outside rim of the pastry with this mix, then place in the oven and bake for 35-40 minutes until everything is golden brown and delicious looking. Check the pastry is fully cooked underneath by having a little peek while you lift a section off the baking tray. Allow to cool a little before slicing and serving with extra olive oil and honey if you fancy. chopped pistachio nuts.
Recipe by Domini Kemp, photography by Dean Carroll
