Caramelised onion & thyme tart
Jus-Rol Ready Rolled Light Puff Pastry Sheet
1 sheet(s), uncooked
Egg, whole, raw
1 medium, raw, lightly beaten
Calorie controlled cooking spray
2 large, finely sliced
WW Soft Malted Danish Bread
Vegetarian Parmesan Style Hard Cheese
4 sprig(s), leaves stripped, 3 sprigs plus extra to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll a 320g sheet of ready-rolled light puff pastry (keeping it on the baking paper) onto a large baking tray. Using a sharp knife, score a 2cm border all the way around the pastry. Brush the border with beaten egg, prick the base all over with a fork, and bake for 10 minutes until lightly golden.
- Meanwhile, mist a large nonstick pan with calorie controlled cooking spray and fry 2 large thinly sliced onions over a medium-high heat for 10 minutes until soft – if the pan gets too dry, add a splash of water. Add 1⁄2 tablespoon balsamic vinegar and 3 tablespoons water and cook for 2 minutes.
- Blitz a 20g slice WW Malted Danish Bread in a mini food processor until you have breadcrumbs, then combine with 30g grated vegetarian Italian-style hard cheese and the stripped leaves from 3 sprigs fresh thyme. Spread the onions over the pastry base, then scatter over the breadcrumb mixture.
- Mist with calorie controlled cooking spray, then bake for 10 minutes until the breadcrumbs are golden. Cut into quarters and serve garnished with extra fresh thyme.