1

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.

2

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.

3

Blitz the 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.

4

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.