Ingredients

• 125g/4½oz strong white flour
• plus extra for dusting
• 125g/4½oz cold unsalted butter
• oil
• for frying
• 2 large red onions (or 3 small)
• thinly sliced
• flaky sea salt
• to taste
• 3-4 tbsp dark brown sugar
• 1-2 tsp grainy mustard
• 2 tsp beer vinegar (alternatively use red wine vinegar)
• 1 cucumber
• 1 tsp flaky sea salt
• 1 tbsp caster sugar
• 4 tbsp white wine vinegar
• 1 wheel of goats’ cheese (not too soft)
• few sprigs fresh rosemary
• torn into small pieces
• to garnish

Directions

• For the pastry
• put the flour and 5 tablespoons cold water in a freestanding mixer and knead with a dough hook. Alternatively knead by hand until the dough comes together. Add another tablespoon water if necessary. Knead until smooth then set aside to rest.
• Place the butter between two pieces of baking paper. Hit it with a rolling pin to flatten
• then roll out into a large square and place in the freezer.
• On a lightly floured work surface
• roll out the dough as thin and large as you can. Rest for 5 minutes in the fridge
• then roll into a rectangle twice the size of the flattened butter.
• Take the butter out of the paper and put on the dough. Bring the corners of the dough together to encase the butter. Roll out the pastry envelope on a floured surface to make a rectangle that is approximately three times longer than it is wide. Fold one third into the middle and then the other third on top. Seal the edges lightly using a rolling pin. Turn the dough 90 degrees
• roll out and fold over again. Place the dough in the fridge while you make the caramelised onions.
• For the caramelised onion
• gently fry the onions over a low heat until soft. Add the salt
• sugar
• mustard and vinegar and cook until very soft. Set aside to cool.
• Remove the pastry from the fridge and roll out and fold as before. Return to the fridge while you make the pickled cucumber.
• For the pickled cucumber
• peel half the cucumber and chop into 1cm/½in cubes. Toss these in salt and leave for 20 minutes. Squeeze the cubes and mix with the sugar and vinegar. Chop the remaining cucumber into cubes and set aside.
• Remove the pastry from the fridge and roll out and fold one final time. Chill for 10 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper.
• Roll the pastry into a large rectangle and spread with the cooled red onion mixture
• reserving a little to serve. Roll up the pastry (like a Swiss roll) starting at a long side and keeping the roll as tight as possible. Slice into 1½–2cm/½–¾in-thick swirls.
• Transfer to the baking tray
• leaving room for the swirls to expand a little. Bake for 25–35 minutes until the pastry is risen and golden-brown.
• Meanwhile
• slice the goats’ cheese wheel into quarters
• then slice the quarters into 5mm-thick slices. Place on a heatproof surface and use a chef’s blowtorch to lightly char them.
• To serve
• scoop half a teaspoon of the red onion mixture on top of each swirl. Top with a cube of raw and pickled cucumber
• before leaning the goats’ cheese on top. Garnish with small sprigs of rosemary.