Ingredients

butter, for cooking the onions

2 onions, peeled and finely sliced
salt
300g of parsnip, peeled and very finely sliced
200g of potatoes, peeled and very finely sliced
olive oil
320g of sheet of puff pastry, ready rolled
200g of goat's cheese, cut into rounds (a firm type)
1 sprig of thyme, torn
1 egg, lightly beaten
2 tbsp of honey
1 tsp chilli flakes

Method

1 Melt a knob of butter in a frying pan and add the onions with a pinch of salt.
Cook, stirring regularly, over a low heat until the onions are caramelised, sticky
and soft. This can take around 45 minutes. Keep an eye on them towards the end of
this time as they can start to catch

2 Preheat the oven to 180°C/gas mark 4

3 Place the parsnips and potatoes into a bowl and toss with a dash of oil and
season with salt

4 Place the pastry sheet onto a baking tray lined with greaseproof paper and score
a 3cm border around the edges, taking care not to cut all the way through

5 Layer up the tart with the caramelised onions, parsnips and potatoes, goats’
cheese and thyme, making sure to avoid the scored border

6 Brush the pastry’s border with the beaten egg

7 Bake for 45 minutes or until the pastry is cooked through and golden brown and
the vegetables are tender

8 Combine the honey with 1 tablespoon of water and the chilli flakes, then mix well

9 Serve the tart warm, drizzled with some of the spicy honey