- 2 sliced courgettes
- 20 button/chestnut mushrooms, sliced thinly
- 6 thinly sliced red onions
- 250 grams goats cheese
- fresh thyme leaves from 4 sprigs
- 2 sheets of puff pastry rolled to 2mm thick, 5″ in diameter
- Cup of Demerara sugar
6 tblsp olive oil
- Balsamic Vinegar (optional)
- 25g butter (unsalted)
- 2 eggs whisked
- Salt & pepper
- Heat 2 tblsp of olive oil in a pan, add the sliced onions and a drizzle of balsamic (optional). Sprinkle with sugar and set on a low heat stirring every 15 minutes until the onions have turned dark brown – this will take at least an hour.
- Meanwhile drizzle the courgettes with 2 tblsp of olive oil, season with salt & pepper, scatter over half of the picked thyme and roast in a hot oven at 180 degrees for around 20-25 mins until they begin to brown and are slightly soft, set aside.
- Cook sliced mushrooms on a medium/high heat in 2 tblsp of olive oil and 25g of butter until cooked through. Scatter over the remaining thyme and season, set aside.
- Take one puff pastry disc and build a mound in the middle using the courgettes, mushrooms, caramelised onions and crumbled goats cheese (do in any order you wish but avoid placing the onion mix on the base as this can make the pastry soggy). Leave a 2cm gap around the edge of the puff and brush with egg. Align the second disc on top and press edges to create a parcel.
- Crimp the edges of the pastry to seal and make ‘s’ shaped lines running down to create a pattern. Brush with egg, season and cook 180 degrees for around 15 minutes until risen and golden brown. The underside should also be slightly brown. Surround with your choice of salad and enjoy!