Sam Nixon’s slow Roasted Maple, Red Onion and Goats Cheese Tart

For the pastry

• 200 g plain flour
• 50 g unsalted butter
• 50 g lard
• 10 g sage leaves
• 60 ml water

For the filling

• 8 medium red onions
• 2 tbsp olive oil
• 2 sprigs of rosemary
• 2 tbsp pure Canadian maple syrup
• 1 tbsp balsamic vinegar
• 125 g goats cheese
• 2 slices of parma ham
• 2 figs

For the maple glazed walnuts

• 25 g unsalted butter
• 1 tbsp pure Canadian maple syrup
• 40 g walnuts

1. Preheat the fan oven to 160°C
2. Peel and quarter the onions and place in a roasting tray along with the olive oil, rosemary leaves and a pinch of salt and pepper.
3. Roast in the oven for 50 minutes.
4. Mix together the maple syrup and balsamic.
5. When the 50 minutes is up pour the maple and vinegar over the onions and return to the oven for 10 minutes.
6. Now allow the onions to cool.
7. To make the pastry, place the flour, sage, butter and lard into a food processor along with a pinch of salt and pulse until it looks like breadcrumbs.
8. Now add just enough water to bring together to form a dough.
9. Tip the dough out on to a lightly floured surface and tap and pat to bring it together. Wrap in cling film and rest in the fridge for 30 minutes.
10. Preheat the fan oven to 180 degrees C and pop a baking sheet on the lower shelf.
11. Once the pastry has rested, roll it out on a lightly floured surface to the thickness of a pound coin.
12. Line a 9 inch tart tin with the pastry. Trim off the excess.
13. Place the cooled onions into the pastry shell. Now dot the goats cheese in and around the onions.
14. Tear the parma ham and place amongst the onions and cheese.
15. Quarter the figs and place evenly around the edge of the tart.
16. Drizzle the top of the tart with a little olive oil and bake in the oven on top of the preheated tray for 35 minutes.
17. Whilst the tart is cooking, melt the butter for the nuts in a pan over a medium heat. Add the maple syrup along with the nuts and cook on the stove for 5 minutes until the butter and maple have turned into a light caramel. Give the nuts a small pinch of salt and transfer to a plate to cool.
18. Once the tart is cooked, remove from the oven and allow to cool for 10 minutes.
19. Crumble over the glazed walnuts (you may not want to use them all) Slice the tart into 8 portions and serve with a rocket salad simply tossed in olive oil and lemon juice.