Rustic Fennel and Goat Cheese Tart

Cook the dough: Unroll the room-temperature puff pastry onto a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around each pastry square (but make sure not to cut all the way through!), then use a fork to prick holes all over the pastry. Bake in the centre of the oven until the crust is lightly golden, 14-16 min. (If you’re making a tart for 4 people, use 2 baking sheets – one for each pastry.)

Prep: Meanwhile, wash and dry all produce. Strip a few rosemary leaves off the sprig and finely chop 1 tsp (double for 4 people). Zest, then juice the lemon.

Assemble the tart: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and fennel. Cook, stirring occasionally, until golden-brown, 8-10 min. Stir in the rosemary and lemon zest. Season with salt and pepper. Divide the mixture over the baked puff pastry and sprinkle with goat cheese and half the walnuts. Return to the oven and bake until the crust is golden-brown, 4-5 min.

Cook the green beans: Meanwhile, add another drizzle of oil to the pan, then the green beans. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min. Remove from heat, then toss with fig jam, 1 tbsp lemon juice (double for 4 people) and remaining walnuts. Season with salt and pepper.