SERVES: 4-6

METHOD

1. Preheat oven to 200°C (180°C fan-forced).

2. Place sliced potato in a small saucepan covered in water and bring to the boil. Cook for 5 minutes or until tender. Drain and refresh under cold water.

3. Place sliced onion and 1 teaspoon olive oil together in a non-stick frying pan over a medium heat, stirring until coated. Cook, stirring occasionally until golden. Remove from heat.

4. On a baking tray lined with baking paper drizzle remaining olive oil and balsamic glaze over centre of paper, leaving a 2cm border for the edge of the pastry. Sprinkle 1 teaspoon thyme, parmesan, salt and pepper, before placing pancetta, cooked potato slices and fried onion on top.

5. Spread sweet chilli cream cheese over thawed sheet of puff pastry, leaving a 2cm border. Place on top of filling, cheese side down. Press the edges of the pastry down firmly to seal the filling in and gently score the top of the pastry in a crisscross pattern.

6. Brush the pastry top with beaten egg and bake in preheated oven for 35 minutes.

To serve, gently place a clean chopping board on top of pastry and carefully turn tart over onto the board. Sprinkle remaining thyme over the top.

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