Dairy-free Cream Cheese Puff Tart

Heat oil in a frying pan and gently cook the onions for 10 minutes until softened. Put into a large bowl and set aside to cool.

Stir the cream cheese, parsley, mustard, tarragon, breadcrumbs and plenty of seasoning into the cooled onions.

Roll out 1/2 the pastry 3mm|1/8" thick on a lightly floured surface. Cut out a 20cm|8" round and put on a baking tray.

Spoon the onion mixture on to the pastry, leaving a 3cm|1" border of pastry around the edges. Shape the filling into a flattened disc with straight edges, about 3cm high.

Brush the empty edges around the filling with beaten egg.

Roll out the remaining pastry as before and lay over the filling, smoothing it down to expel any air bubbles. Press down firmly on the edges to seal and trim into a neat circle.

Crimp the edges. Brush with beaten egg, then chill for 1 hour.

Heat the oven to 200°C (180°C fan), 400°F gas 6. Put a separate baking tray in the oven to heat up.