500g puff pastry
3 tbsp olive oil
500g onions, sliced
20 asparagus spears
1 goats cheese
1 egg, beaten
Preheat oven to 220C
Roll out the pastry and cut 4 rectangles
Using a sharp knife, lightly score a line around the pastry, 2cm in from the edge to create a rim. Chill for 30 minutes.
Heat the oil in a frying pan and caramelize the onions for 20 mins, stirring occasionally
Trim the asparagus, cutting off the tough ends of the stems
Spread the caramelized onions over the pastry, taking care not to cover the rim.
Arrange the asparagus on top of the onions. break up the goats cheese and dot it over the asparagus
Brush the pastry rims with beaten egg
Bake in the oven for about 10 mins until the pastry rims have risen and the cheese is slightly browned