Brie and Caramelized Onion Tarts with Oat Cracker Crust

For the tart crusts, preheat oven to 350F and place four 4 1/2" tart pans with removable bottoms on a large baking sheet. (Alternatively, you could make one large tart in a 9" tart pan, or 12-16 mini tartlets).

Process oat crackers in food processor until they become fine, even crumbs, about 30 seconds.

Place crumbs in medium bowl and stir in butter and egg white until well combined.

Divide oat cracker mixture between prepared pans. Using your fingers, press mixture firmly to bottom and up sides of pans. Bake in oven 10-12 minutes. Remove and set aside.

Melt butter in a large, heavy-duty skillet over medium heat.

Stir in onions and saute until tender, about 5 minutes.

Add fresh thyme and continue to cook, stirring frequently, until onions are golden, about 15 minutes.

Divide chopped brie between tart shells, sprinkling in an even layer over each crust.

Sprinkle onions evenly over cheese in tarts.

Bake until brie is melted and slightly bubbly, about 10 minutes.

In a small bowl, stir fig jam and water together. Drizzle over tarts.

Once pans are cool enough to handle, remove tarts. Serve warm.