Thyme flatbreads with figs, goat cheese, walnuts, rocket and caramelised red onion

I recently showed you how to make thyme flatbreads, which is going to be the base for my recipe today: Thyme flatbreads with figs, goat cheese, walnuts, rocket and caramelised red onion. We’re going to be using the flatbread recipe, partially bake it in the oven and then add on all these lovely ingredients like figs, caramelised red onions, goat cheese and rocket.

All these flavours go SO well together and make for a top notch lunch. It does take a while before the onions are ready but you can of course make a big batch in the weekend and use it in various recipes during the week. You can also easily turn this into bite-sized appetisers, by making the flatbreads smaller.

Thyme flatbreads with figs, goat cheese, rocket and caramelised red onion

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Serves: 4 medium-sized flatbreads


  • 4 Medium sized thyme flatbreads, not baked yet
  • 2 large red onions
  • 3 tablespoons of balsamic vinegar
  • 4 figs
  • 50g of walnuts
  • 150g goat cheese log
  • 15-30g rocket leaves
  • thyme, pepper & salt



Slice up the red onion into thin strips, drizzle olive oil into an oven tray, add the onion and stir in the balsamic vinegar. Keep in mind they will shrink a lot so don't reduce the amount thinking it looks like it'll be way too much.


Preheat the oven to 190°C fan.


Cover the tray with tin foil, parchment paper or a silicone mat/sheet and place in the oven for an hour, stir the onions every 15 minutes.


Follow the instructions to make the thyme flatbreads, but only put them in the oven for 7 minutes instead of 15.


While the flatbreads are cooking we can prep the other ingredients that will be going on top: chop up the walnuts (or put them in a paper bag, tear up the rocket, slice up the goat cheese log. You can either slice the log up into thin slices or into thicker ones, then quarter them and roll each quarter up into a little ball. Wait to slice up the figs until the very end, then slice them into slices (a few mm thick).


Take the partially baked flatbreads out of the oven, cover with a nice layer of caramelised red onion, goat cheese walnuts & figs - I prefer to have the rocket fresh but it can go in the oven too of course.


Put the layered flatbreads back in the oven for another 8-10 minutes, until the bread is fully baked.


Serve with fresh rocket & enjoy.

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