On a work surface, roughly slice the Camembert, then cut each slice into cubes to make about a dozen pieces.
Slice the onion. In a skillet, melt 2 tbsp butter over medium-high heat. Add the onion and brown sugar, and cook, stirring, until caramelized. Set aside.
Roll out the puff pastry on a parchment-lined baking sheet. Using two round cookie cutters (or glasses), cut circles from the dough. Lightly prick the centres with a fork and save the scraps for another use.
Melt the remaining butter and brush it over the pastry rounds. Sprinkle with thyme and bake for about 20 minutes, or until golden brown.
Once baked, gently press down the centre of each pastry with a spatula. Top with caramelized onions, a small spoonful of fig jam, and a cube of Camembert. Return to the oven for a few minutes, just until the cheese melts.
To serve, drizzle with honey, add a touch more fig jam and a few extra thyme leaves. Enjoy while warm!
