Caramelised onion tart with steak

1. Preheat your oven to 200°C fan bake. In a medium saucepan heat a drizzle of oil or a knob of butter over medium heat. Add the onions and a generous pinch of salt. Cook for 10-15 minutes or until soft and starting to turn golden brown. Stir in the sugar and balsamic vinegar and cook for a further 10 minutes or until the mixture is sticky and the onions have caramelised.   
2. Meanwhile, place the puff pastry onto a lined baking tray. Score a 1cm border around the edge of the pastry with a sharp knife, making sure to not cut all the way through. Prick the base of the pastry all over with a fork. Brush the 1cm border with egg and place in the oven to bake for 10 minutes or until golden and slightly puffed.  
3. Spread the caramelised onions evenly over the base of the pastry. Tear the sliced brie and place it on top of the onions, then sprinkle over the oregano and thyme leaves. Return to the oven to bake for 10 minutes or until the pastry is golden brown.
4. While the tart is baking, heat a frying pan or grill pan to medium-high heat. Drizzle the beef with olive oil and season with salt and pepper. Cook for 2-3 minutes on each side for medium-rare or until cooked to your liking. Set aside to rest for 5 minutes before slicing.
5. Top the tart with the sliced beef and garnish with extra thyme leaves before slicing into portions. Serve immediately. 

Chef's tip

For an added crunch, finish off this tart with toasted sliced almonds.