Caramelised Onion Tart

Preheat oven to 180 degrees. Grease a small cake pan or baking dish. Slice onion into thick rings (approx 2cm). Pick leaves from thyme, discard stalks.

Tip! A small basic round cake tin (approx 22cm) is perfect for 2 serves. For 4 people or a family serve you can use either two small pans or a larger baking dish.

Heat a pan on medium high heat, add half butter and brown sugar and swirl to melt. Add the onion rings and reduce heat to low. Cook for 7-10 minutes until onion is starting to soften and has begun to colour. Add half the sherry vinegar. Allow onions to cool while you prepare pastry.

Tip! Keep an eye on the temperature and let the onions cook without catching and burning for the sweetest results.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter, fold in half. Lay sheets in the cake pan, alternating so all the sides are well covered.

Sprinkle thyme leaves over the bottom of pastry. Arrange onions neatly over filo. Fold the edges down neatly and fold them to create a rim. Brush with any remaining butter. Bake for 15 minutes until pastry is crisp and golden.

Toast the flaked almonds in a dry pan for a few minutes until golden and fragrant. In a jar combine remaining vinegar, 2 Tbsp olive oil, salt and pepper. Give a good shake. Dress salad greens with dressing to taste and toss with flaked almonds.

Carefully turn the tart out of the pan by running a knife around to loosen and invert on a plate, then place another plate on top and flip again. Crumble Persian fetta over the top and slice to serve alongside the salad.

Tip! You can serve it in the pan if you are nervous to flip it!

Preheat oven to 180 degrees. Grease a small cake pan or baking dish. Slice onion into thick rings (approx 2cm). Pick leaves from thyme, discard stalks.

Tip! A small basic round cake tin (approx 22cm) is perfect for 2 serves. For 4 people or a family serve you can use either two small pans or a larger baking dish.

Heat a pan on medium high heat, add half butter and brown sugar and swirl to melt. Add the onion rings and reduce heat to low. Cook for 7-10 minutes until onion is starting to soften and has begun to colour. Add half the sherry vinegar. Allow onions to cool while you prepare pastry.

Tip! Keep an eye on the temperature and let the onions cook without catching and burning for the sweetest results.

Carefully unroll the filo pastry and cover with a damp cloth. Melt remaining butter in 10 second bursts in the microwave. Lay a sheet of filo on a clean board or bench and brush with butter, fold in half. Lay sheets in the cake pan, alternating so all the sides are well covered.

Sprinkle thyme leaves over the bottom of pastry. Arrange onions neatly over filo. Fold the edges down neatly and fold them to create a rim. Brush with any remaining butter. Bake for 15 minutes until pastry is crisp and golden.

Toast the flaked almonds in a dry pan for a few minutes until golden and fragrant. In a jar combine remaining vinegar, 2 Tbsp olive oil, salt and pepper. Give a good shake. Dress salad greens with dressing to taste and toss with flaked almonds.

Carefully turn the tart out of the pan by running a knife around to loosen and invert on a plate, then place another plate on top and flip again. Crumble Persian fetta over the top and slice to serve alongside the salad.

Tip! You can serve it in the pan if you are nervous to flip it!