• Olive oil in which to brown the onions
• 2 red onions, peeled and finely sliced
• salt
• 300 g parsnip, peeled and very finely sliced
• 200 g potato, peeled and very finely sliced
• olive oil
• One 250 g sheet of puff pastry
• 200 g firm, round goats’ cheese, sliced
• Leaves from two sprigs thyme
• 1 heaped tsp kalonji
• 1 egg, whisked
• 2 tblsp honey
• 1 tsp chili flakes, or, as I did in this case: finely sliced fresh chili

Sizzle the onions in the olive oil with a pinch of salt, 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.

Preheat the oven to 180°C/gas mark 4.

Place the parsnips, potatoes, thyme and kalonji in a bowl and toss with a dash of oil and season with salt and pepper.

Place the pastry sheet on a baking tray lined with baking paper and lightly draw a 3 cm border around the edges, taking care not to cut all the way through.

Spread the parsnips/potatoes,/onions inside the border of the pastry sheet.

Brush the pastry’s border with the beaten egg.

Bake for 30 minutes or until the vegetables are almost tender. Then spread the cheese all over and bake for another20 minutes or until the pastry is golden brown and the vegetables are tender.

Serve the tart with a salad and drizzled with the honey mixed with 1 tblsp water and the chili.