- 2 Tbsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp chili flakes
- 1 small onion, chopped (approximately 1/2 cup)
- 1 tsp minced garlic
- 1/4 plus 1/8 tsp salt
- 7 California Fresh Figs
- 2 tsp honey
- 1/2 tsp vinegar
- 1/2 tsp lemon zest
- Refrigerated puff pastry dough
- Fresh California Figs, thinly sliced
- Fig chutney
- Brie, sliced
- One egg for egg wash
Preheat oven to 400F.
In a skillet add the oil and whole spices, cook on med/high until fragrant, about 1 minute.
Add in the onions and garlic, sauté until slightly golden, about 5 minutes.
Add in the figs, mix well and add in about 2 Tbsp water to loosen the mixture up slightly. Cook down until the figs are softened and mashed.
Add in the salt, honey, vinegar and lemon zest. Set aside to cool.
Cut puff pastry into desired shapes.
On a parchment lined baking sheet, drizzle 1 tsp honey, layer with fig slices, chutney, Brie and top with puff pastry. Press the edges down to seal.
Brush puff pastry with egg wash.
Bake for 15-20 minutes, until golden.
Drizzle with more honey and chili flakes as desired. Enjoy!