Goat's cheese, onion and cherry tomato tart

Ingredients

• 1 tbs olive oil, plus extra to drizzle
• 2 red onions, thinly sliced
• 2 tsp brown sugar
• 3 thyme sprigs, leaves picked
• 375g block puff pastry
• 1 garlic clove, very thinly sliced
• 70g soft goat's cheese, crumbled
• 1/2 punnet cherry tomatoes, halved if large
• 1 egg, lightly beaten
• Watercress sprigs, to serve

Method

1. Heat oil in a pan over medium-high heat. Add onion and sugar, season and cook for 4-5 minutes, stirring, until softened and coloured. Remove from heat and stir in half the thyme. Cool.
2. Preheat oven to 180°C. Roll out pastry on a lightly floured surface to a 20 x 30cm rectangle. Prick pastry with a fork, leaving a 3cm border. Spread onion over the base, then top with garlic slices, cheese and tomatoes. Brush border with beaten egg. Bake for 30 minutes or until pastry is golden and puffed. Cool slightly.
3. Scatter over watercress and remaining thyme, then drizzle with olive oil and serve.

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