|6||red onions — sliced|
|30 ml||fresh thyme — chopped|
|60 ml||brown sugar|
|60 ml||vinegar — balsamic|
|400 g||puff pastry — butter, ready made|
|1||eggs — large, beaten|
|200 g||goat's milk cheese|
|250 g||cherry tomatoes — halved|
|salt and freshly ground black pepper — to taste|
First make the caramelised onion. Heat the oil in a frying pan and gently sauté the onions and thyme until the onions are soft and beginning to caramelise.
Add the sugar and balsamic vinegar, reduce the heat and leave to simmer until the liquid has evaporated and the onions are a dark colour.
Preheat the oven to 200 °C and line a 35 x 25-cm baking tray with baking paper.
Roll out the puff pastry to form a rectangle to fit the baking tray and trim the edges
to straighten. Cut away a 1-cm border from each edge of the pastry rectangle and set aside.
Place the pastry rectangle onto the lined baking tray and brush with the beaten egg.
Position the cut pastry strips onto the edges of the rectangle to give them height and brush this border with beaten egg.
Prick the pastry several times with a fork and then bake for 25 minutes until lightly coloured and cooked through.
Spread the caramelised onions over the pastry base and then crumble over the goat’s
Arrange the cherry tomato halves, cut side up, in a single tightly packed layer on top of
Season the tomatoes with salt and pepper and then drizzle over the olive oil.
Return to the oven for another 15 minutes or until the pastry is golden and the tomatoes are warmed through and blistered.