Beetroot, goat's cheese & walnut tart

Preheat the oven to 220°C, gas mark 7. Heat 3 tbsp oil in a large frying pan. Add the onions, garlic, oregano and a pinch of salt; cook over a medium heat for 15-20 minutes until the onion is soft and sweet. Meanwhile, in a bowl toss together the beetroot slices with the vinegar and remaining 1 tbsp olive oil; season. Spread in an even layer on a baking tray.

Line a second baking tray with baking parchment and unroll the pastry onto it. Use the tip of a sharp knife to score a 1cm border around the edge. Prick the centre with a fork.

Cook the trays of beetroot and pastry in the oven for 5-8 minutes until the pastry rises and starts to brown. Leave the beetroot in for another 10 minutes, but remove the pastry and flatten the middle with a spatula. Spread the onions evenly on top. Break ½ of the cheese into pieces and scatter over.

Once cooked, carefully arrange the beetroot slices on top of the tart, overlapping them slightly. Scatter with the remaining cheese and the walnuts, then drizzle over a little more oil and return to the oven. Turn the temperature down to 200°C, gas mark 6, and cook for about 20 minutes more, or until the beetroot is cooked and the pastry is crisp and golden. Trickle over the honey, then leave to cool for at least 15 minutes. Scatter with the watercress before serving.