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Preparation time: |
15 mins |
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Cooking time: |
25 mins |
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Serves: |
4 - 6 |
Ingredients
- 1 sheet butter puff pastry
- 50g butter
- 2 tbsp olive oil
- 12 golden shallots, peeled and cut in quarters
- 1 jar Beerenberg Caramelised Onion
- 4 springs thyme
Method:
Preheat the oven to 200°C. Select a 30cm oven-proof fry pan.
Cut a round of the pastry a little larger than the rim of the fry pan, keep chilled in the fridge until ready to use.
Melt the butter and oil in the fry pan over low heat, cook the shallots gently until soft and slightly coloured.
Add the jar of Caramelised Onion to the pan with the thyme leaves.
Remove from the heat and place the pastry on top of the onion, tucking in the edges around the pan.
Bake for 20 to 25 minutes or until golden and crisp.
Carefully remove the pan from the oven.
Allow to sit for a few minutes before carefully turning onto a board or serving plate. Slice and enjoy.
