Spiced sausage and red onion tart

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. In a pan, heat 2 tbsp olive oil and gently fry the red onion, garlic, cumin seeds and ginger.
2. Remove the skin from 8 sausages and add the meat to the pan. Continue to fry until the meat is cooked, then stir through the soy sauce and honey.
3. Roll out the puff pastry to 25cm x 35cm. Score along each edge, about 2cm in, to form a border. Spread the crème fraîche inside the border, then scatter over the sausage mixture and spring onions. Bake for 25-30 minutes. Serve with the coriander leaves.