Gouda Puff Pastry with Bacon, Fig & Thyme

Method

• Let the puff pastry thaw at room temperature for 30-45 minutes. If you try to unroll it too soon, it might rip.
• While it's thawing, prepare the caramelized onions. Heat the olive oil on low heat in a medium pan and add the onions. Season with salt and pepper and cook for 3-5 minutes, until they start to soften and get a little color on them. Then, add 2-3 TBSP of water, and continue to cook for 15-20 minutes, until they are deep in color and caramelized. Stir often. Then set aside.
• Preheat the oven to 400 F
• Once the puff pastry is thawed, but still cold, unroll it and slice each sheet into 4 equal squares, giving you 8 total squares 5 x 5".
• Spread 2 tsp Fig jam in the center of each square. Then add 2 tsp caramelized onions to the center. Sprinkle 2 tsp bacon bits on top of the onions. Then, add 1 TBSP diced gouda cheese. Add a few fresh thyme leaves.
• Fold the corner of the puff pastry in towards the center. Pinch the sides together and the outside corners. They will open up as they bake, but you want to pinch them pretty good or they will open up completely and unfold.
• Whisk the egg with 2 TBSP water, then brush the egg wash onto the puff pastry.
• Bake at 400 for 20 minutes. Top with flaky salt. Enjoy warm or at room temperature.