Chop the Brown Onion as finely as possible.Place it in a small pot on medium heat and cover with the Balsamic Vinegar, Water, Stock Powder and Spices.
Let it reduce slowly until half of the liquid has evaporated.
Transfer the mixture into a blender for a few seconds, then pour back into the pot and let it reduce completely. Remove from the stove when all the liquid is gone (be careful not to burn your pot...). Alternatively, you can let it reduce completely at once on the stove (skip the blender step), but I was not patient enough for it...
Cut the Onion in thin, long strips.
In a large pan on medium heat, pour the Olive Oil, Stock Powder and Minced Garlic. Let it cook for 1 minute then add the Onion Strips. Stir well.
Cover the Onions with the Water and bring to a boil. Add the Salt and Cumin Powder.
Let it reduce completely (at least 15 to 20min). The Onions should have turned light-brown and soft. If they do not look cooked enough, add more water and let it reduce again.Add the Pepper, mix then remove from the heat.
To assemble the Tart:
Turn your oven on 180°.
Place the Onion & Balsamic Jam on the bottom of the shortcrust pastry.Cover with the Caramelised Onion.
Slice thinly 2 Figs and place over the Onions
Sprinkle generously some Feta Crumbs all over the tart.
Cook in the oven for 20min, until the crust is cooked and the top of the feta crumbs start turning gold. Remove from the oven and let it rest for 10 minutes.
Add some fresh Rocket over the tart and serve.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com