Camembert and Caramelised Onion Tart

Serves 4

Time 1 hour

Ingredients

1 sheet ready-rolled puff pastry (approx. 250g)

200g camembert, sliced

3 large onions, thinly sliced

2 tbsp olive oil

2 tsp brown sugar

1 tbsp balsamic vinegar

1 egg, beaten (for egg wash)

1 tsp fresh thyme leaves, plus extra for garnish

Sea salt and freshly ground black pepper

1 handful rocket or mixed salad leaves (optional, for serving)

Method

Preheat your oven to 185°C and line a baking tray with parchment paper. Place the puff pastry sheet onto the prepared tray, scoring a 2 cm border around the edges without cutting all the way through. Prick the inside of the border with a fork to prevent it from puffing up during baking. Set aside.

Heat the olive oil in a large frying pan over medium heat. Add the sliced onions and a pinch of sea salt, cooking gently for 15-20 minutes until they are soft and golden. Stir in the brown sugar and balsamic vinegar, allowing the mixture to bubble and thicken slightly. Remove from heat and let cool.

Spread the cooled caramelised onions evenly over the inside of the scored border on the puff pastry. Arrange the camembert slices on top, sprinkle with fresh thyme leaves and season with black pepper.

Brush the pastry edges with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed, and the cheese is melted and bubbling.

Remove the tart from the oven and let it cool slightly.