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1
Cut up a square of puff pastry and prick the pastry so it doesn’t puff when cooking. Egg wash and place in a square oven-proof dish. Pre-cook in oven for 10 minutes at 180oC. Remove from oven and set aside.
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2
Peel and slice the onions and coat the bottom of a pan with the olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat. Spread the onions out evenly in the pan and let cook, stirring occasionally. (Add a little water to the pan if the onions start to dry out).
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3
Lower the temperature to medium heat and let the onions cook for 30 minutes, stirring every few minutes. Season with salt, pepper and fresh thyme. Allow to cool and reserve for later.
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4
Thinly slice the beetroots, (reserving the trimmings), and place in a pan with half of the red wine vinegar and half of the sugar. Bring to the boil and remove from the heat, covering with cling film to cool down.
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5
With the beetroot trimmings, cook with the remaining sugar and vinegar until the vinegar dissolves. Add the cream, stir well and bring to boil. Season to taste and blitz until a smooth puree forms.
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6
On the puff pastry, add the caramelised onions, slices of beetroot, and the slices of Cricket St Thomas Camembert.
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7
7- Cook for 12 minutes at 160oC. Serve straight away with the beetroot puree.
