Salad onion, pea & goat's cheese tart

Preheat the oven to 200ºC, gas mark 6, and arrange 2 shelves inside. Unroll the pastry sheet and lay on its baking paper on a large baking tray. Score a 2cm border around the edges, taking care not to cut all the way through the pastry; prick all over with a fork.

Cut all but 1 of the salad onions on the diagonal into 2-3cm chunks. Toss with 1 tbsp of the oil, season and spread over a second baking tray. Put both trays in the oven, with the pastry on the lower shelf, for 15 minutes. Remove the salad onions, but leave the pastry in for an extra 5 minutes until golden and crisp.

Meanwhile, simmer the peas in a pan of boiling salted water for 3-4 minutes, then drain and run under cold water to cool; set aside. In a large mixing bowl, beat together the goat’s cheese, lemon zest and ¾ of the shredded mint; season.

Allow the pastry and onions to cool slightly. To serve, spread the goat’s cheese mixture over the centre of the pastry, pressing it down slightly as you go. Top with the peas and roasted onions. Finely slice the remaining salad onion and scatter over, along with the rest of the mint, then drizzle over the remaining olive oil.