Directions

1. Take the pastry out the fridge and allow to come to room temperature before unrolling.

2. Heat oven to 200C/180C fan/gas 6. Once rested, dust a work surface with flour and roll the pastry out.

3. Line a 23cm round tart tin with the pastry, prick the base, then fill with parchment and baking beans/dried rice.

4. Blind bake for 15 mins, then remove the beans and parchment and cook for a further 12 mins.

5. Remove from the oven and reduce the temperature to 180C/160C fan/gas 4.

6. Heat the olive oil and butter over a medium-high heat.

7. Gently fry the red onion with a pinch of salt and a grinding of fresh black pepper for 6-8 mins until softened and aromatic.

8. Add the apple and sprouts and fry for a further 5 mins until the sprouts are softened and the apple is colouring.

9. Remove from the heat and squeeze over the lemon juice, tossing to coat.

10. Combine the double cream, yogurt, feta, eggs and a good grating of nutmeg. Season and whisk until combined.

11. Pour half the custard mixture into the tart case and top with half the onion and sprout mix.

12. Pour in the rest of the custard and top with the remaining sprout mixture.

13. Bake for 20-25 mins until puffed and golden.

14. In a frying pan, lightly toast the walnuts. Once toasted, drizzle with the honey.

15. Remove the tart from the oven and allow to settle for 10 mins before slicing.

16. Scatter over the remaining feta and honeyed walnuts to serve.