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Fig & Caramelized Onion Flatbread: Savor warm, gourmet flatbread with creamy cheese and balsamic—ideal for cozy dinners. Save this idea so you can come back to it later.

Blistered Fig & Caramelized Onion Flatbread With Creamy Cashew Chèvre & Thyme

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Flatbread base: 1 large store-bought flatbread or 2 naan; or 1 pizza dough (12-inch)
  • Figs: 6–8 ripe fresh figs, halved (or 1 cup dried figs, sliced and soaked)
  • Onions: 2 medium yellow or sweet onions, thinly sliced
  • Olive oil: 3–4 tablespoons, divided
  • Balsamic vinegar: 1/3 cup for reduction + 1 tablespoon for onions
  • Fresh thyme: Leaves from 6–8 sprigs, plus extra for garnish
  • Sea salt and black pepper
  • Red pepper flakes (optional)
  • Cashew chèvre (nut cheese): 1 1/2 cups raw cashews, soaked 4–6 hours (or boiled 10 minutes), drained
  • 2 tablespoons lemon juice
  • 1–2 tablespoons apple cider vinegar
  • 1–2 tablespoons olive oil
  • 1 small garlic clove
  • 1/2–3/4 teaspoon sea salt
  • 2–4 tablespoons water, as needed
  • Optional finishes: Arugula, flaky salt, crushed pistachios, or a touch of honey/maple

Instructions
 

  • Heat the oven: Preheat to 450°F (232°C). If using pizza dough, place a sheet pan or stone inside to heat.
  • Make the balsamic reduction: Simmer 1/3 cup balsamic in a small pan over medium-low until syrupy and reduced by about half, 6–10 minutes. Set aside.
  • Caramelize the onions: Warm 2 tablespoons olive oil in a skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, 20–25 minutes until deep golden. Stir in 1 tablespoon balsamic and a few thyme leaves in the last minute. Set aside.
  • Blend the cashew chèvre: In a high-speed blender or food processor, blend soaked cashews, lemon juice, vinegar, olive oil, garlic, salt, and 2 tablespoons water. Add more water as needed to reach a thick, spreadable, slightly tangy cream. Adjust salt and acid to taste.
  • Prep the figs: Toss fig halves with 1 teaspoon olive oil, a pinch of salt, and thyme leaves.
  • Par-bake (if needed): If using raw pizza dough, stretch to 12 inches, brush with olive oil, and bake 5–7 minutes until lightly set. If using flatbread or naan, skip this step.
  • Assemble: Spread a generous layer of cashew chèvre over the base. Top with caramelized onions and arrange figs cut-side up. Sprinkle with thyme, black pepper, and red pepper flakes if using.
  • Bake: Return to oven for 8–10 minutes (flatbread) or 10–12 minutes (pizza dough) until edges are crisp and figs look blistered and jammy.
  • Finish: Drizzle with balsamic reduction. Add arugula, flaky salt, or crushed pistachios if you like. Slice and serve warm.