For the Pastry:

• Cut butter into cubes and freeze for 5 minutes.

• Whisk together milk, apple cider vinegar, and salt, then let sit for 5 minutes.

• Combine flours and add cold butter cubes. Cut butter into the flour using a pastry cutter.

• Make a well in the center, pour in the milk mixture, and form a dough. Add water if needed to bring it together.

• Fold dough over itself 9-10 times, then divide into two discs. Wrap in plastic and refrigerate for at least 1 hour.

For the Caramelized Onions:

• In a pan, melt olive oil and butter over medium-low heat. Add onions, salt, and sugar, cooking for 30-45 minutes until golden and soft.

Roll Out the Dough:

• Remove pastry from the fridge and roll each disc into a 9-10 inch round. Chill the rolled dough if necessary.

To Assemble:

• Preheat the oven to 400°F (205°C).

• Spread half the goat cheese over the center of each dough round. Add half of the caramelized onions and figs. Fold pastry edges over the filling, leaving the center open. Chill for 15 minutes.

Bake:

• Brush the edges with egg wash or milk. Bake for 30-35 minutes until golden brown and bubbly.

Finish:

• Cool slightly, drizzle with balsamic vinegar or honey, and garnish with thyme or chives before serving.