Camembert and Caramelised Onion Tart

Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper. Unroll the puff pastry, place it on the tray and score a 2cm border without cutting all the way through.

Warm the olive oil and butter in a large frying pan. Add the sliced onions with the salt and thyme, then cook over medium-low heat for 15–20 minutes until soft and golden. Stir in the balsamic vinegar and cook for 1 minute.

Spread the onions inside the pastry border and arrange the Camembert wedges over the top. Brush the pastry edge with beaten egg and season the filling with black pepper.

Bake for 20–25 minutes until the pastry is puffed and deep golden and the cheese is melted. Rest for 5 minutes, then slice and serve warm.