Caramelised Root Veg and Onion Tart

While the veg roasts, halve, peel and thinly slice the red onion.

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

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Meanwhile, 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.

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

In the meantime, combine the creme fraiche and cheese in a medium bowl. Season with salt and pepper. 

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

Gently spread the creamy sauce over the base of the tart, then an even layer of caramelised onion. Top with the roasted carrots and parsnips, then scatter over the flaked almonds.

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

Meanwhile, clean the (now empty) sauce bowl. Add the olive oil for the dressing (see pantry), then season with salt and pepper.

Just before you're ready to serve, add the baby leaves to the dressing and toss to coat.