Directions

• Start by caramelizing the onions. To do this, heat the butter over medium low and add the onion by the large handful, letting each handful cook down slightly before adding the next. This will help avoid overcrowding.
  
  Cook on medium low, stirring often, for 45-60 minutes until dark and jammy, but not fully dark (they will cook a bit further in the oven). As they cook they may start to stick and burn in places. If this happens, splash a bit of water to lift.
  
  When they have around 20-30 minutes left, preheat the oven to 400 degrees F. When done, transfer onions to a bowl or plate.
• Slice the onions into thin slices by cutting in half, removing the skin, and cutting off the top (leaving the root intact). Slice following the grain on the onion, from the root to the tip. Slice off the root end and repeat. Slice the figs into 1/4inch thick slices.
• Allow the pie dough to sit on the counter a few minutes to soften from the fridge. Roll out the dough into whatever shape you prefer, circle, square, or rectangle. It should be between 1/8-1/14inch thick. Place on a parchment lined baking sheet.
• Spread the goat cheese across the pie dough, almost fully to the edges. Top with onions and then figs.
• Fold the edges of the pie dough over itself so it slightly overlaps the filling – there should be no areas where dough is touching bare dough. Brush lightly with the beaten egg.
• Bake for 30-35 minutes, or until the crust is golden brown. Finish with a drizzle of honey.