Perfect for lunch or as an autumnal dinner with earthy beetroot and summer-sweet figs. Blue cheese makes this tart decadent; tangy goats cheese would work just as well.

To make this a quick put together meal, shop bought puff pastry is ideal to use.

1. Preheat the oven to 200°C/390°F.

2. Roll out the sheet of puff pastry onto a lined baking sheet.

3. With the back of a knife, score a border 1cm from the edge.

4. Pierce the pastry with a fork and egg wash the sheet. Sprinkle the pastry with salt.

5. Bake in the preheated oven for 20mins.

6. After 20mins take it out of the oven and press the pastry down with the back of a spoon, leaving the border in tact.

7. Thinly slice a beetroot and figs and arrange them on the tart. Add chunks of blue cheese and scatter with walnuts. Bake in the oven for another 20mins.

8. When you take it out of the oven drizzle with olive oil and balsamic vinegar. Serve warm on a bed of lettuce leaves.