4-5 Sprigs thyme leaves only (plus more to garnish)
Salt & Pepper to taste
1 Sheet Pre-rolled Puff pastry
1-2 tbsp whole or non dairy milk for brushing pastry
150 gram Gruyere Cheese
METHOD
Preheat the oven to 220 C/200 C fan/gas mark 7.
In a large pan, melt the butter over medium heat and sauté the onions for about 10 minutes until starting to caramelise, stirring occasionally. Add the apples, honey, mustard, and thyme, and cook for another 4-5 minutes to soften the apples. Season with salt and pepper to taste. Once cooked, remove from the heat and set aside.
Remove the puff pastry from its packaging and roll onto a baking sheet lined with parchment paper. Roll the edges over around the entire sheet to create a lipped crust, pinching gently as you go. Pierce the bottom of the pastry all over with a fork, then brush the rolled edges with milk to help the pastry brown as it bakes.
Spread the apple and onion filling evenly across the entire base of the pastry, then sprinkle the grated cheese in an even layer on top.
Bake for 25-30 minutes until the pastry is golden and puffed and the cheese is melted and bubbling.
Remove from the oven and allow to cool for a few minutes before cutting into slices and serving. Garnish with extra thyme and serve with Dijon mustard for dipping, if you like.
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