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Ingredients
Method
- 1 sheet of ready-rolled puff pastry
- 1 tsp butter
- 1 tbsp olive oil
- 4 sprigs of thyme
- 1 tbsp brown sugar
- 2 sliced onions
- 2 red chicory, sliced in half lengthwise
- ½ lemon, juice only
- 75g blue cheese
- 1 tbsp toasted macadamia nuts
- Preheat the oven to 200C and cut a circle of pastry to fit a round ovenproof frying pan. Place the pastry on a baking sheet and chill in the fridge for 30 mins. Heat the butter, oil and thyme in a pan to melt the butter, then stir in the sugar. Place the onion rounds and chicory - cut-side down - into the frying pan, then season and leave to caramelise for 10 mins. Add a squeeze of lemon juice, then remove from the heat.
- Place the pastry circle on top of the ingredients and press down the edges to encase. Pierce the pastry a few times with a knife, then bake for 40 mins or until golden and puffed. Leave to cool for 10 mins, then turn out onto a plate. Season, scatter with pieces of cheese and the macadamia nuts, then serve while still warm.
40 mins
4 serving
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