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Ingredients
- 1 sheet puff pastry
- 3 tbsp extra virgin olive oil, plus extra
- 5 large onions, finely sliced
- 2 sprigs thyme
- 2 garlic cloves, chopped
- 8 cherry tomatoes, halved
- 120g goat's curd
- 1 handful basil leaves or baby herbs and flowers
Method
Preheat oven to 200 degrees celcius fan-forced (220 conventional)
Cut pastry sheet in half to create two rectangle-shaped bases. Use a knife to draw a line 1cm inside each base, without cutting through. Prick inside each rectangle 8-10 times. Place bases on a greased baking tray.
To caramelise onions, heat oil in a medium saucepan and cook onions over low heat for 40 minutes. Stir to prevent burning. Add more oil if needed.
Add thyme and garlic, season, then cook for another 10-15 minutes. Set aside.
Top bases with onions, leaving edges bare. Dot with tomatoes.
Bake 10-15 minutes, until golden.
Once cool, dollop with goat'd curd, then scatter with leaves or flowers.
