Preheat oven to 220C

Peel onions and cut in half across the middle so the rings of the onion are on show. Place butter in a 26cm saucepan that has an oven proof handle and melt butter on a medium heat. Add the thyme leaves and miso and heat until butter is melted. make sure miso is well mixed with the butter. Add sugar,l cider vinegar and 110ml of warm water. Season with salt and pepper. Place the onion halves large side down in the pan and place peeled garlic gloves in gaps. Cover the pan and turn down heat and cook for 10 – 15 mins until onions have started to soften. Remove lid and cook until liquid starts to caramalise. 

Cut the defrosted but still very cold pastry slightly bigger than the frypan and place the pastry over the onions pushing the sides down into the edges of the pan along side the onions. Place the frypan in the oven and cook for approx 35mins until the pastry is bright golden brown and puffed up. 

Take the frypan out of the oven and place a plate over the top of the frypan. Carefully turn the frypan over making sure the plate stays in place to catch the tart. 

Serve hot with goats cheese and a drizzle of olive oil.