Pre-heat oven to 200 degrees celsius.

On a lightly greased tray lay out the rectangles of cut pastry and put chopped walnuts in an oven-proof dish.

Bake for 20 mins or until the pastry has puffed and turned golden brown, remove from the oven and set aside to cool.

Begin preparing the caramelized onion. Dice onion finely length-ways and add into a heavy-based saucepan with olive oil, balsamic vinegar and brown sugar.

Keep stirring and cooking the onions slowly on low heat until they are translucent, soft and slightly brown, whilst preparing the mushrooms.

Rinse all mushrooms well and pat dry immediately to remove excess water with a clean tea towel or kitchen paper.

Slice mushrooms length-ways
Heat olive oil and butter In a frying pan and add parsley, thyme and sea salt.

Add all mushrooms, white pepper and cook the mushrooms, continuously stirring, until they have reduced in size and start releasing their juice.

Cook till this juice dries up remove from heat

In a blender combine 2/3rds of the roasted walnuts, little spreadable cheese and little green chutney (adjust as per taste)

Whizz until smooth and pourable, adding sea salt to taste if needed.

Assembling
Prepare Pastry layers by gently separating each rectangle of cooked pastry into two layers.

Place pastry bases on a serving dish and gently layer the caramelized onion to the base, then sprinkle roughly chopped roast walnuts over the onion.

The nuts are an important textural element to this dish so avoid omitting them.

Add a 1.5 cm high layer of mushrooms over the top.
Spread a fine layer of cheese over both sides of the middle pastry layer then add this to the base.

On top of the mid section add another layer of mushrooms

Finally, add one of the top layers from the baked pastry to the dish.

For garnish- Drizzle the cheese & chutney mix over the top and finish with chopped walnuts
I used some ketchup too to give red colour