• 1 tablespoon olive oil
• 3 medium onions, thinly sliced
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon basamic vinegar
• 4 frozen prepared 4-inch puff pastry tart shells
• 8 ounces goat cheese, crumbled
• 8 fresh California figs, sliced

In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until very soft. Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Cool.

Preheat oven to 375° F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet. Bake 20 to 25 minutes or as directed on package, until golden and crisp.

Yields:
Serves: 4

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