Cheese and roast veg tart

1. Heat the oven to 160C Fan/Gas 4. For the pastry, mix the flour and herbs in a food processor, add the butter
and mix until finely chopped. Add the egg and poppy seeds; pulse to bring together as a soft dough (add 1 tbsp of water if needed).

2.  Wrap well and chill for 20 minutes. Meanwhile, toss the wedges of red onions, carrots and parsnips in a glug
of olive oil on a roasting tray and roast for 30–35 mins until cooked through. Thinly slice the remaining red onion and mix in a small bowl with the vinegar and sugar, then set it aside to pickle.

3.  Roll out the pastry to 5 mm thickness, and press into the tart tin. Line the pastry with baking paper and fill with baking beans or uncooked rice, then bake for 10 min. Remove the baking beans and baking paper, then bake the pastry for another 8–10 min until light golden.

4. In a large jug, beat the eggs together with the cream, stir in the herbs and season well. Remove the tart case from the oven and spread over the red onions, roasted vegetables and the chestnuts. Dot the cheese around evenly. Pour over the filling mixture and return to the oven.

5. Bake for 40–45 min until set and golden. Cool for 10 min before serving with the pickled onions and a crunchy green salad.