Method

• 1.
  Preheat the oven to 180°C. Line a tray with baking paper.
• 2.
  If using a block of pastry, roll out on a lightly floured surface to a 23cm square. Place rolled pastry or sheet on the tray. Use a sharp knife to score a 3cm border around the edges. Prick the pastry inside the border in several places with a fork. Brush all over with beaten egg. Bake in the oven for 10-15 minutes until pastry is puffed and pale golden.

• 3.
  Meanwhile, stir the vinegar and thyme leaves into the onion marmalade. Season with sea salt and freshly ground black pepper. Slice the cheese into 12 pieces (a hot knife is good for this).
• 4.
  Press the inner part of the pastry down with a tea towel to flatten slightly, leaving the border raised, then spread with onion marmalade. Lay slices of goat’s cheese over the onions, then scatter with thyme sprigs. Season well with salt and pepper, then drizzle with olive oil. Bake for a further 10 minutes until heated through and cheese is tinged golden. Garnish with rocket, slice and serve.