Baby beetroot and goats’ cheese tart

For the pastry: pulse the flour and butter together in a food processor until they just resemble breadcrumbs.

Add the water, give a quick pulse then take the pastry out of the processor and squeeze together into a log shape, using your hands. Wrap in cling film and rest in the fridge for 30 minutes.

Preheat the oven to 180C/160C fan/gas 4.

Remove the pastry from the fridge and roll out to around 3mm thick and press into 6 x 8cm wide tart cases. Rest for another 15 minutes, preferably in the fridge, then cover the cases with baking parchment, fill with baking beans and bake for 10 minutes. Remove the beans and paper and cook for another 5 to 10 minutes until golden.

For the caramelised onions: put all the ingredients in a heavy based saucepan along with some salt and pepper and cook on a high heat, stirring regularly. Once most of the liquid has been absorbed, reduce the heat and simmer until the onions are shiny and cooked through. Taste for salt, sweet and sour balance and adjust with salt, sugar, wine or balsamic vinegar to taste.

While the onions are cooking boil or steam the beetroots until tender, around 20-30 minutes. Once cooked, you should be able to pierce them easily with a fork. Under cold running water rub the skins off with your fingers. If some beets are bigger than others you may want to cut them in half.

Now divide the onion mixture between the pastry cases, cover with beetroot and top with a slice of goat’s cheese. Pop back into the oven for around 10 minutes until the tarts are warm through and the cheese has started to melt. Sprinkle evenly with caster sugar and using a blow torch to brulée the top.

For the salad: