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So, picture this: a golden, crispy flatbread piled high with sweet caramelised onions, juicy figs, colourful cherry tomatoes, and fresh rocket, all drizzled in a touch of olive oil. This recipe is one of those “wow” moments you can whip up for a lunch date with yourself, a cosy night in, or when you want to impress someone without making a big fuss.
What I love most about this flatbread is how it brings together that sweet-savoury magic – the figs get all jammy in the oven, the onions caramelise beautifully, and the cherry tomatoes just burst with flavour. And if you want to make it extra creamy, a little dollop of vegan ricotta (or cashew cream) takes it totally next-level.
This one’s all about simple, plant-based goodness that feels a bit fancy but is actually super easy. It’s light enough for lunch, satisfying enough for dinner, and perfect for sharing – though you might just want to keep it all to yourself.
Ingredients you will need
- Fresh figs
- Store-bought flatbreads, pizza bases or even focaccia bread
- Rocket
- Balsamic vinegar
- Cashew cheese (optional)
- Red onions
- Olive oil
- Colourful cherry tomatoes
- Salt and pepper
How to make this recipe: step-by-step
Start by preheating your oven to 200°C (390°F). While that heats up, get your onions going: thinly slice the red onion and sauté it in a drizzle of olive oil over medium heat for about 10–15 minutes, stirring occasionally, until they’re beautifully caramelised.
Splash in a teaspoon of balsamic vinegar, give it a stir, and cook for another minute so the onions turn sticky and sweet.
Next, grab your store-bought vegan flatbread or pizza base and place it on a lined baking tray, then brush it lightly with a bit of olive oil.
Spread the caramelised onions evenly across the base, then arrange the sliced figs and colourful cherry tomatoes over the top. Season everything with a good pinch of salt and pepper.
Pop the flatbread in the oven and bake for 8–10 minutes, or until the edges are crispy and the tomatoes have softened. Once it’s out, top it generously with fresh rocket (arugula) and add dollops of vegan ricotta or cashew cream if you like.
Finish with a drizzle of olive oil and sprinkle of salt and pepper for extra flavour. Serve immediately & enjoy!
Tips & tricks for perfecting this recipe
- Get those onions caramelised to perfection: Be patient with the onions – let them cook low and slow until they’re super soft and jammy. It makes all the difference!
- Use the ripest figs you can find: They should be soft and juicy, not firm or underripe – the natural sweetness really shines through when baked.
- Don’t overload the toppings: Less is more here – you want each bite to have a little bit of everything without overwhelming the flatbread.
- Serve fresh rocket last: Add it after baking so it stays crisp and bright green.
- Make it your own: Experiment with different herbs, swap out vegan ricotta for cashew cream, or drizzle with a balsamic glaze for extra wow factor.
- Eat it while it’s hot: This flatbread is best served straight from the oven when the edges are crispy and the toppings are warm.
More recipes you might like
Creamy Vegan Cottage Cheese Recipe
Smashed White Bean and Artichoke Sandwich
Greek-Loaded Loaded Fries
Deconstructed Vegan Burger Bowl
One Pan Creamy Tuscan Gnocchi
Fig, Rocket & Caramelised Onion Flatbread
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A sweet and savoury vegan flatbread layered with caramelised onions, juicy figs, colourful cherry tomatoes, fresh rocket, and optional creamy vegan ricotta – perfect for sharing or a light lunch.
Ingredients
1 Store-Bought Vegan Flatbread or Pizza Base
2 Large Red Onions, thinly sliced
2 tsp Olive Oil (plus extra for drizzling)
1 tsp Balsamic Vinegar
3-4 Fresh Figs, sliced
1 cup Colourful Cherry Tomatoes, halved
2 Big Handfuls of Fresh Rocket (Arugula)
Vegan Ricotta or Cashew Cream (optional)
Salt and Pepper, to taste
Directions
- Preheat your oven to 200°C (390°F).
- Heat 2 tsp olive oil in a frying pan over medium heat. Add the sliced red onion and cook, stirring occasionally, for 10–15 minutes, until soft and golden brown.
- Add a splash of balsamic vinegar, season with a pinch of salt, and cook for another minute until the onions are glossy and caramelised.
- Place your flatbread on a baking tray. Lightly brush with a little olive oil.
- Spread the caramelised onions evenly over the flatbread. Arrange the sliced figs and colourful tomatoes on top. Season with a little salt and pepper.
- Pop the flatbread in the oven for 8–10 minutes, or until the edges are crispy and the tomatoes are softened.
- Remove from the oven and scatter the rocket over the top. Add dollops of vegan ricotta or cashew cream if using. Drizzle with a touch of olive oil and a sprinkle of salt and pepper.
