Samosa Tart and Mint Mango Chutney

When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
Meanwhile, add the potatoes to the boiling water and cook until you can easily slip a knife through, 10-15 mins.
In the meantime, halve, peel and thinly slice the onion. Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and a pinch of salt and sugar. Stir-fry until softened and browned, 10-15 mins. Lower the heat as necessary.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Pop the tikka pasta and tomato puree into a small bowl. Season with salt, sugar (see ingredients for amount) and pepper, mix together, then set the tikka sauce aside.

Once the potatoes are cooked, drain in a colander and pop back into the pan. Mix in the browned onions, peas, garlic and North Indian style spice mix. Season with salt and pepper.
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 tikka sauce over the base of the tart, keeping within the border.

Scatter the cheese over the sauce, then top with an even layer of the potato mixture.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
Meanwhile, in a small bowl, combine the mango chutney with half the mint.