Caramelised onion & thyme tart

Instructions

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 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.
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.