Goats Cheese & Caramelised Onion Tart

1. Preheat the oven to 200C/180C fan/gas 6. In a large frying pan, melt the butter on a medium heat and then add the oil. Let the mixture sizzle, then add the sliced pickled onions, stirring to coat.

2. Sprinkle with sugar, mix again and add 50ml cold water. Simmer for 6-7 mins, until the sauce is thick and shiny. Mix through half the thyme leaves (if using) and season with pepper, then set aside.

3. Grease inside of a flat baking tray with about a teaspoon of butter, using a piece of the butter wrapper, or kitchen paper, to smooth it over the tray. Lay the pastry sheet upon it and lightly draw a thumb-width border around the sides of the pastry with a sharp knife (without cutting through the pastry). With a pastry brush or a teaspoon, dap the border with the beaten egg.

4. Spread the onion mixture within the border, then crumble the goat’s cheese over it and sprinkle with the remaining thyme leaves (if using).

5. Season with black pepper and bake on the top shelf for 15-20 mins until the pastry is golden and the cheese slightly browned.

6. Serve garnished with thyme sprigs, and side salad.

Haywards’ tip: Make four individual tarts by cutting the pastry sheet into four, drawing a smaller border, and filling each with each amounts of the filling. Cook on two flat baking trays (two tarts per tray, so they are spaced out).