Apple, Red Onion & Cheese Tart

Chop the potato into 2cm pieces (no need to peel). Pop onto another large baking tray and sprinkle with half the dried oregano a drizzle of oil and a pinch of salt and pepper. Roast on the middle shelf of the oven until golden and crispy, 25-30 mins. Turn halfway through cooking.

Halve, peel and thinly slice the onion. Quarter the apple and remove the core and the seeds. Chop into 1cm pieces (no need to peel). Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Heat a glug of oil in a large frying pan over medium heat. Once hot, add the onion to the pan with a pinch of salt and a good grind of pepper. Cook until starting to soften, 5 mins. Stir regularly.

Once the onion has softened slightly, stir in the apple. Cook until soft and beginning to colour, 5 more mins, stirring often, then add the garlic and the remaining dried oregano. Cook for 1 minute more then remove from the heat. Stir through half the lemon zest and season to taste with salt and pepper if necessary.

Use a spoon to spread the onion and apple mixture all over the puff pastry base, leaving room for a 2-3cm border on all four sides! Grate the cheddar cheese then sprinkle it over the onion mixture in an even layer. Return to the oven and cook until the cheese has melted and the pastry is golden, 10-12 mins.