Puff Pastry Rounds with Tomato and Goat Cheese Draft

How I make it

Pastry

1. Cut the pastry in half and roll each half into an 11-inch (28 cm) square.

2. Using a 6-inch (15 cm) plate as a guide, cut two circles from each square, 4 in all.

3. Place the circles on baking sheets lined with parchment paper.

4. Preheat the oven to 425°F (220°C).

Onions

1. Heat oil in a skillet and cook the onions and garlic over medium-low heat until golden, 15-20 minutes.

2. Add the wine, ½ tsp salt and ¼ tsp black pepper.

3. Add the thyme and cook for another 10 minutes.

Assembly and baking

1. On each pastry circle, score (not all the way through) a smaller circle ¼ inch (0.5 cm) in from the edge.

2. Prick the inner circle with a fork and sprinkle with the grated Parmesan.

3. Divide the onion mixture into four and spread over the Parmesan, inside the inner circle only, not on the border.

4. Crumble the goat cheese over the top.

5. Top each round with a tomato slice, salt, pepper, basil and two or three Parmesan shavings.

6. Bake for 20-25 minutes, until golden.