Goats cheese and caramelised onion mille feuille

Quick puff pastry

• 200 g unsalted butter, cut into small pieces (1-2 cm) and frozen
• 200 g plain flour, plus extra to dust
• 90 g chilled water
• ½ tsp salt

Caramelised onion

• 20 g oil
• 300 g eschalots, cut into wedges (3-4 cm)
• 30 g dried cranberries
• 20 g balsamic vinegar
• 20 g sherry
• 2 pinches sea salt

Cheese filling

• 4 sprigs fresh parsley, leaves only
• 300 g soft goat's cheese
• 200 g crème fraîche
• 1 lemon, zested, no white pith
• 2 pinches ground black pepper

Assembly

• 3 tbsp pine nuts, toasted
• rocket leaves, to serve
• 1 green apple, thinly sliced