For the base:

• 1 roll of puff pastry
• 1 beaten egg (or plant-based milk for egg-free glazing)

For the caramelized onions:

• 3 thinly sliced ​​red onions
• 2 tablespoons of olive oil
• 1 tablespoon of honey OR maple syrup
• 2 tablespoons of balsamic vinegar
• Salt and pepper

For the Working Holiday Visa:

• 3/4 cup (70 g) of Les Brutes TVP – natural
• 1 cup of hot water or broth
• 1 tablespoon of olive oil
• 1 clove of chopped garlic
• Salt and pepper

For the topping:

• 100–120 g of goat cheese (creamy log)
• Fresh thyme

1. Prepare for the Working Holiday Visa (WHV) in nature
Rehydrate the TVP in hot water or broth for 10 minutes. In a pan, heat the oil and sauté the garlic for 30 seconds.
Add the TVP, salt and pepper.
Cook for 3–4 minutes to give it a light crispness.
(The PVT remains intentionally neutral to let the onions and goat cheese take center stage.)

2. Caramelized onions
Heat the oil in a pan and add the onions.
Cook for 8–10 minutes over medium heat until they are very tender.
Add honey/maple syrup + balsamic vinegar.
Cook for another 5 minutes until it reaches a jam-like texture.
Add salt and pepper.

3. Prepare the puff pastries
Preheat oven to 400°F (205°C).
Cut the puff pastry into 12 circles of 7–8 cm.
Place on a baking sheet lined with parchment paper.
Lightly brush the edges with egg or plant-based milk.

4. Assembly
On each circle:
1 tbsp caramelized onions
1 tbsp of cooked natural TVP
1 small piece of goat cheese
A few fresh thyme leaves (optional before cooking, essential after)

5. Cooking
Bake for 12 to 15 minutes, until the pastries are golden brown and puffed up.

6. Finishing
Add a sprig of fresh thyme to each puff pastry.
Serve hot or warm.