Goat's cheese, fig and onion tart

To make the pastry for the tart, mix the Parmesan, walnuts, pink peppercorns and salt together in a food processor until you have a fine crumb. Add the flour and butter and blend until just combined, adding a small amount of cold water if it appears to be too dry. Form into a ball, wrap in cling film and chill for 1 hour

To make the relish, heat the oil in a small saucepan. Add the sliced onions and fry until golden brown. Add the figs, balsamic vinegar and sugar. Cook until most of the liquid has evaporated and the relish is fairly sticky, for approximately 45 minutes. Add the Tabasco, season to taste and set aside

Preheat the oven to 150°C/gas mark 2. On a lightly floured work surface, roll the pastry out until 2–3mm thick and cut into 5cm rounds using 1 of the cutters. Using a palette knife or spatula, gently lift the rounds onto a non-stick baking tray

Lightly prick the rounds all over with a fork, bake for 8 minutes then remove and set aside to cool

To make the dressing, place a small dry frying pan over a medium-high heat and add the sesame seeds. Keep stirring until the seeds are golden, for around 2–3 minutes. Remove the seeds from the pan and place in a bowl to cool

Whisk the mustard, sugar and egg yolks together in a large bowl. While whisking, gradually drizzle in both oils in a steady trickle, whisking until emulsified. Stir in the cooled sesame seeds, vinegar and salt to taste

Carefully remove the outer rinds from the slices of goat’s cheese. Use 1 of the round cutters to neaten up the edges so you have nice round discs, reserving any trimmings

When you have all your cheese discs cut out, wash the cutter and place on a baking tray with the others, ready to build the tarts. Gently warm the relish, stirring through any cheese trimmings to melt through

Place a pastry disc in the base of each cutter and top with around 2 tsp of the relish, using the spoon to smooth it over. Gently lay the goat’s cheese disc on top. Carefully remove the cutters and use a blowtorch to gently brown the cheese, or alternatively place under a hot grill. Blowtorch or grill the quartered figs until golden

Carefully transfer each tart to a serving plate and garnish with a small pinch of salad leaves and a few browned fig quarters, then lightly drizzle the sesame seed dressing around the plate