Roasted Tomato & Caramelised Onion Tart

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

Chop your heritage tomatoes in half and add them to a baking tray (use tin foil to avoid mess!)

Drizzle with olive oil and season with a pinch of salt and pepper

Put the tray in the oven for 12 min or until the tomatoes are beginning to soften, then remove from the oven and set aside

While the tomatoes are in the oven, cut your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a separate baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp – these are your crispy potatoes

While the potatoes are cooking, peel and finely slice your red onions

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once melted, add the sliced red onion with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 2 min

Reduce the heat to low and cook for a further 8-10 min or until softened and caramelised

Meanwhile, unroll your puff pastry and cut it into squares, 1 per person

Transfer the pastry squares to a sheet of non-stick baking paper (the size of a baking tray!)

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!)

Once the onions are caramelised, add half your balsamic vinegar (you'll use the rest later!) and cook for 1-2 min further until all the vinegar has absorbed into the onion – these are your caramelised onions

Remove the roasted tomatoes from the baking tray and set aside, reserving the tray

Add the pastry squares to the reserved baking tray

Top the centre of pastry squares with your grated Italian hard cheese, caramelised onion and roasted tomatoes

Put the tray in the oven for 15 min or until the pastry is golden and crisp and the edges have puffed up – these are your tomato & caramelised onion tarts

While the tarts are in the oven, combine the remaining balsamic vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic vinegar dressing

Chop your basil finely, including the stalks

Wash your salad, then pat it dry with kitchen paper