To make the pastry, combine sifted flour with a pinch of salt. Make a well in the centre and add the oil, mixing with a spatula until crumbly. Gradually add 3-4 tablespoons of water to form a soft dough. Shape into a disc, wrap in cling film and refrigerate for 30 minutes.

Finely sliced onions then gently fry with a little olive oil over a low heat in a pan, stirring occasionally for 10 to 15 minutes. Add caraway seeds, half of the thyme leaves and season with salt and pepper. Fry for a further 5 minutes.

Preheat the oven to 180°C (fan-forced). On a floured surface, rollout pastry to a 30cm circle and transfer to a baking tray lined with baking paper. Spread the cooked onions evenly on the pastry leaving a 4cm edge of only pastry. Crumble cheeses over onions with the rest of the thyme. You can also add in pitted black olives or semi-dried tomatoes for extra flavour. Fold in edges of the pastry over the filling being careful not to stretch and break the pastry.

Combine the egg and Pauls Whipping Cream in a bowl and then pour carefully over the cheese filling and bake in the oven for 40 mins until golden. Enjoy hot or cold.