Root veg, tahini & miso puff tart

Preheat the oven to 220°C, gas mark 7. Unroll the pastry and put on a baking sheet (on the paper it came on). Score a 1-2cm border around the outside. Prick the middle several times with a fork, avoiding the border, then bake for 5 minutes. In a small bowl, whisk 1½ tbsp sesame oil with 1½ tbsp water until emulsified. Take the pastry out of the oven, push the middle down if it has risen, then brush with ⅔ of the sesame oil mixture, avoiding the border. Bake for a further 5 minutes. Meanwhile, put the veg in a bowl, stir through ½ tbsp vinegar and the pul biber, then season with black pepper. In a small bowl, whisk the miso with 2 tbsp tahini and the remaining 2 tbsp sesame oil until smooth.

Push down the middle of the pastry again, if needed, then spread the miso mixture over it in a thin layer. Scatter over the roasted vegetables (along with any juices from the bowl) and the walnuts. Drizzle over the maple (or agave) syrup. Brush the border with the remaining sesame oil mixture. Bake for 10-15 minutes, until puffed up and golden.

While the tart is cooking, in a small bowl whisk together the remaining 1 tbsp tahini and the remaining ½ tbsp vinegar with about 1 tbsp water until it becomes a smooth sauce. If it thickens up on standing, whisk in a splash more water. Allow the cooked tart to cool for 5 minutes, then drizzle over the sauce and scatter over the herbs and extra pul biber (if liked). A crisp green salad works nicely on the side.