Name: Caramelized Onion and Pear Tart
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 1/2 tablespoons olive oil, plus extra, to serve; 4 brown onions, sliced; 1 tablespoon brown sugar; 5 sprigs lemon thyme; 2 tablespoons balsamic vinegar, plus extra, to serve; Sea salt and cracked black pepper; 1 sheet shortcrust pastry, thawed; 100g goat's cheese, crumbled; 2 Josephine de Malines pears, sliced; 1/2 cup rocket leaves

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Preheat oven to 200°C
Heat the oil in a large non-stick frying pan over medium heat
Add the onions and cook, stirring, for 15 minutes or until softened and light golden
Add the sugar, thyme, balsamic, salt and pepper and cook, stirring, for a further 5 minutes or until caramelized
Place the pastry on a baking tray lined with non-stick baking paper, top with the onion and goat's cheese and fold up the sides of the pastry to enclose
Bake for 20 - 25 minutes or until golden
Top with rocket and pear and drizzle with extra oil and vinegar to serve

Preheat oven to 200°C
Heat the oil in a large non-stick frying pan over medium heat
Add the onions and cook, stirring, for 15 minutes or until softened and light golden
Add the sugar, thyme, balsamic, salt and pepper and cook, stirring, for a further 5 minutes or until caramelized
Place the pastry on a baking tray lined with non-stick baking paper, top with the onion and goat's cheese and fold up the sides of the pastry to enclose
Bake for 20 - 25 minutes or until golden
Top with rocket and pear and drizzle with extra oil and vinegar to serve

Preheat oven to 200°C
Heat the oil in a large non-stick frying pan over medium heat
Add the onions and cook, stirring, for 15 minutes or until softened and light golden
Add the sugar, thyme, balsamic, salt and pepper and cook, stirring, for a further 5 minutes or until caramelized
Place the pastry on a baking tray lined with non-stick baking paper, top with the onion and goat's cheese and fold up the sides of the pastry to enclose
Bake for 20 - 25 minutes or until golden
Top with rocket and pear and drizzle with extra oil and vinegar to serve