Prepare the Puff Pastry: Roll out the chilled puff pastry on a lightly floured surface to about ⅛ inch thick. Cut out circles approximately 3 inches in diameter and chill in the freezer for 15 minutes.

Create Inner Circles: Use a smaller round cutter to create a smaller circle in the center of each pastry round and set back in the fridge for another 10 minutes.

Brush with Egg Wash: Preheat your oven to 400°F (200°C). Whisk the egg and brush the egg wash around the edges of each inner circle.

Add Caramelized Onions: Sauté thinly sliced sweet onions until golden brown, about 10-15 minutes. Spread into the center of each pastry.

Blind Bake the Pastry: Partially blind bake the tarts for about 10 minutes, until slightly puffed and beginning to turn golden.

Fill with Fig Jam and Cheese: Pipe or spoon fig jam over the onions in each tart, then crumble goat cheese on top.

Bake Until Golden: Bake for an additional 12-15 minutes until golden brown and cheese is softened.

Cool and Garnish: Cool on a wire rack and garnish with fresh thyme or chives before serving.