Ingredients
Equipment
Method
- Thaw the puff pastry at room temperaute for an hour before using.
- Heat the olive oil in a pan over medium heat. Add the onions and cook for 5 minutes until lightly browned, stirring occasionally.
- Allow the onions to cook without stirring for 5 minutes, allowing them to brown on the bottom of the pan. Then add a splash of stock or water, and scrape them up from the pan. Repeat this process for about 30 minutes, allowing the liquid to evaporate and the onions to stick to the bottom of the pan before deglazing. The onions should be dark brown and jammy.
- Once the onions are caramelized, add the garlic and dried thyme, cooking until fragrant, Add salt and pepper to taste.
- Meanwhile, preheat the oven to 400°F/200°C. Place the puff pastry onto a baking sheet lined with parchment paper or a silicone baking mat. Trace a 1/2 inch border onto the pastry and dock the center with a fork. Brush the pastry with the egg wash, and bake for 12 minutes. It's ok if the pastry puffs up a lot, the filling will weigh it down.
- Top the center of the cooked pastry with the caramelized onions, spreading them to the border. Sprinkle the cheese on top, and bake for another 5 minutes, until the cheese is melty. Cut the pastry into 12 squares.
Notes
Firmly dock the pastry so it doesn't puff up too much. If it does, gently press it down. The onions will also weigh it down a bit.
Use a butter knife to trace a border on the pastry, and a fork to dock it.
If you don't have an egg for an egg wash, use cream.