Pack of all butter puff pastry pre-rolled sheet

650g white onions

20g butter

2 tablespoons of olive oil

90g Stilton

Few sprigs of thyme

1 egg

Seasoning

Make the caramelised onions

1. Peel the onions, then cut into halves or quarters depending on their size.
2. Slice the onions.
3. Add the butter and olive oil to a frying pan, over a medium heat.
4. When the butter has melted add half the onions with a sprinkle of salt.
5. When the onions start to soften, add the remaining onions and stir well.
6. Continue to stir until all the onions have started to soften, then reduce the heat to medium low.
7. Stir the onions regularly until they start to turn golden,
8. Pull the thyme leaves from the thyme sprigs and add to the pan.

Make the tart

1. Remove the pastry from the fridge and wait for 10 minutes.
2. Unroll the pastry, with the baking paper, onto a baking tray.
3. Score a 1cm line around the edge of the pastry, which will form the tart crust.
4. Beat the egg, then brush the entire tart with the egg mixture
5. Return the pastry to the fridge for 10-20 minutes.
6. Whilst the pastry is chilling, pre-heat the oven to  200°C.
7. Once the oven is up to temperature, place the pastry in the oven for 20 minutes, until it has risen, is golden and has a crisp bottom!
8. Remove from the oven and leave for a few minutes, then spoon the caramelised onions over the pastry base, being careful not to cover the crust.
9. Break up the stilton and scatter over the tart.
10. Return to the oven for 5 minutes until the onion is warmed through and the Stilton has melted.