In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Add 4 large, thinly sliced yellow onions, stirring occasionally for about 30-40 minutes until golden brown.

Whip together 4 oz of room temperature goat cheese with 3 tablespoons of cold heavy whipping cream and ¾ teaspoon of kosher salt until light and creamy.

Preheat your oven to 400°F (200°C). Roll out 1 sheet of thawed puff pastry into a 12x15 inch rectangle, score a 1-inch border, and dock the base with a fork.

Spread the whipped goat cheese mixture evenly inside the scored border of the puff pastry, layer the caramelized onions on top, then drizzle with fig jam.

Brush the edges with a beaten egg and bake for 25-30 minutes or until the crust is puffed and golden brown.

Allow to cool slightly on a wire rack for 10 minutes before serving warm or at room temperature.