40 g (1 ½ oz) vegan butter
500 g (1 lb) onions, thinly sliced
Handful of chives, chopped
2 garlic cloves, crushed
1 tablespoon chopped thyme
50 g (2 oz) walnuts, chopped (optional)
350 g (11 1/2 oz) puff pastry, was
Defrosted if frozen
Plain flour, for dusting
150 g (5 oz) vegan cheese, diced
Salt and black pepper
Melt the butter in a frying pan, add the onions, garlic, chive and thyme and cook over a medium heat, stirring occasionally, for 20-25 minutes until soft and golden. Stir in the walnuts if using. Leave to cool.
Roll the pastry out on a lightly floured work surface to form a rectangular 40 x 20 cm (16 x 8 inches), trimming the edges. Cut the rectangle vertically in half, then cut horizontally into quarters to make eight 10 cm (4 inch) squares.
Divide the onion mixture between the squares, spreading over the surface but leaving a narrow border around the edges. Scatter over the cheese. Transfer the pastries to a large baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12-15 minute until the pastry is puffed and the cheese is golden. Leave to cool slightly and serve warm.