• 2-4 sheets all-butter puff pastry
• 1 egg, lightly beaten
• 5 springs thyme, finely chopped
• 2 red onions, thinely sliced
• 2 Tbls olive oil
• 1 Tsp brown sugar
• 1 Tbls balsamic vinegar
• 8 silver beet leaves, washed and finely shredded
• 200g firm ricotta cheese
• 2 Tbls Parmesan Cheese

1. Preheat the oven to 200ºC (350ºF/Gas 4). Line2 baking trays with non-stick baking paper.

2. Place each sheet of puff pastry onto baking trays -Brush pastry with lightly beaten egg and bake for 10 minutes or until lightly golden and puffed - remove from oven and set aside (leave oven on)

3. Slice onions thinely and place in a frying pan with olive oil, thyme, balsamic and brown sugar. Cook over a medium/low heat for 6-8 minutes until soft and caramelised. Set aside.

4. Wash and finley shred silver beet.

5. Scatter onions evenly onto pastry tarts, leaving a 1cm boarder, repeat with silver beet, Parmesan and small dollops of ricotta cheese. Season with salt and pepper.

6. Bake for a further 10 minutes until silver beet is just wilted and cheese slightly melted. Serve warm, cut into squares.