Mushroom, Balsamic Onion and Fig Jam Tart

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

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

Melt the butter (see pantry for amount), then add the sliced mushrooms. Season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, in a medium bowl, combine the creme fraiche, fig jam and hard Italian style cheese. Season with salt and pepper, then set aside. 

Halve, peel and thinly slice the red onion. 

Once the mushrooms have browned, pop them in a bowl and set aside. 

Return the (now empty) frying pan to medium-high heat (no need to clean). 

Once hot, add the sliced onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl.

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

Use the spoon to gently spread the creamy sauce over the base of the tart, then top with the mushrooms and balsamic onions.

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