Quick Recipe: Caramel shallot tart

Serves 4750g small shallots, peeled and halved or quartered (depending on size), 2 garlic cloves, crushed, 40g butter, 1tbsp olive oil, 20g light muscovado sugar, 40ml brandy, 1tsp fresh thyme, Salt and pepper to taste, 1 sheet ready rolled puff pastry, 1 egg, whisked (for egg wash)

Heat oven to 200C. Heat the olive oil and butter in a large saucepan. Add the shallots and garlic, and cook for five mins, stirring occasionally. Add the sugar and cook for five mins. Add the brandy and thyme, and cook for another five mins. Reduce the heat and cook for 10 more mins. Season to taste. Cut 2 circular shapes in a sheet of ready rolled pastry. Put them on to a greaseproof paper lined baking tray. Cut a border round the edge of the circles and prick the middle parts with a fork (to stop the middle from rising). Spoon the onion mixture on to the middle of the two bases evenly. Brush egg round the border of the pastry and place in the oven for 25 mins. Remove from the oven and serve.

From Linda McCartney Foods' campaign to find the UK's tastiest meat free dish. www.tastiestmeatfree.co.uk for more details.