Little preparation but bags of flavour.

Ingredients - serves 4

250g smoked chicken breast, sliced or diced
2 tbsp olive oil
2 onions, peeled & sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp fresh thyme leaves
1 Capricorn goat's cheese, sliced into rounds
1 pack of ready made puff pastry
salt, pepper

Method

1 Preheat the oven to 200°C
Roll out the pastry into a rectangle roughly measuring 20cm x 30cm and around 5mm thick - place on a baking tray and with a small sharp knife, score a 1cm border around the edge. Keep in the fridge until required.

2 Heat the olive oil in a frying pan and cook the sliced onions for around 10-12 minutes over a gentle heat until they begin to soften, now add the brown sugar, balsamic venegar and thyme and cook for a further 5 minutes or until it all begins to caramelise and become sticky.

3 Spread the smoked chicken pieces over the pastry base, and now the caramelised onion and goat's cheese discs. Season with salt and pepper and bake for around 30 minutes until the pastry is cooked and the topping tinged with colour. Serve.