Caramelised Onion, Cheddar and Roasted Pepper Tart

Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.

Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.

Pop the pepper strips alongside the pastry. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, bake on the top shelf until the pastry starts to colour and puff up, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar for the onion (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.

While the onion cooks, in a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts).

Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.

Use the spoon to gently spread the tomato sauce over the base of the tart.

Scatter the caramelised onion, roasted pepper and grated Cheddar over the sauce.

Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.

Meanwhille, cut the tomato into 1cm chunks. 

In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Add the tomato chunks, toss to coat, then set aside.

When everything's ready, add the rocket to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.