Creamy Pork, Sage & Red Onion Tart

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 10 min or until softened

While the onion is softening, dust your work surface with a sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Line a baking tray (or two!) with non-stick baking paper

Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)

Tip: The pastry border will puff up to give you a nice crust!

Meanwhile, add your soft cheese to a bowl with a pinch of salt and pepper and mix it all together – this is your soft cheese mix

Once the onion has softened, add half your red wine vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for a further 2-3 min or until beginning to caramelise – this is your caramelised onion

Spread the soft cheese mix over the pastry, keeping it within the borders

Top with the caramelised onion and tear over your pork, sage & onion stuffing (remove the paper if required!)

Put the tray[s] in the oven for 15 min or until the pork, sage & onion stuffing is cooked through (no pink meat!) and the pastry is golden and cooked through and the edges have puffed up – this is your creamy pork, sage & red onion tart[s]

While the tart[s] is cooking, combine the remaining red wine vinegar with a drizzle of olive oil and a pinch of pepper in a bowl – this is your dressing

Wash your salad and pat it dry with kitchen paper, then add it to the dressing and give everything a gentle mix up – this is your dressed salad