Ingredients for 8 servings

1 tbsp balsamic vinegar
2 large sweet potatoes, skin on, cut into 2cm wedges
2 red onions, peeled and cut into 1cm wedges
2 tbsp olive oil
200g (7oz) cherry tomatoes

For the base:

1 tbsp pure maple syrup
8 sprigs rosemary, leaves removed
35g (1 ½oz) pumpkin seeds
40g (1 ½oz) unsalted cashew nuts
75g (3oz) coconut oil
100g (3 ½oz) whole peeled chestnuts, cooked
125g (4oz) whole almonds, skin on

For the pesto:

2 garlic cloves, peeled

60g (2 ½oz) basil, plus extra leaves to serve
60g (2 ½oz) unsalted cashew nuts, roasted
85ml (3fl oz) extra-virgin olive oil

Directions

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, tomatoes, onion, vinegar and oil in a roasting tin, season, toss then roast for 30-35 minutes.

Reduce the oven to gas 4, 180°C, fan 160°C. Roast the pumpkin seeds, almonds and cashews in a baking tray for 6-8 minutes, until they go a shade darker. Blitz in a food processor with the remaining base ingredients and a little salt until a sticky dough forms.

Shape the dough into a rough log. Place between two sheets of nonstick baking paper and roll out to a thin 36cm x 25cm rectangle. Even out the edges with your fingers. Remove the top layer of paper and slide the tart and bottom layer of paper onto a tray. Bake in the oven for 15-20 minutes, until golden. Remove and leave to cool.

To make the pesto, blitz the basil, nuts, garlic and ½ tsp salt in a food processor. Add the oil gradually, whizzing until combined. Dollop the pesto over the tart base, leaving an edge.

Top with the veg and scatter over some basil. Serve at room temperature.