Make the gluten free puff pastry and chill for at least an hour before making your Tarte Tatin.

Preheat the oven to 200C / Fan 180C / Gas Mark 6. Pour a little olive oil into a 24cm ovenproof pan. Place on a medium heat and once hot, add the onion wedges. Fry for 5 minutes until softened.

Add the pancetta and continue to fry for another 2-3 minutes until crispy.

Pour in the honey and balsamic vinegar, stir and then add the roasted veg. Stir until everything is coated and glossy. Take off the heat and sprinkle over a little thyme, making sure the veg is in one, even layer.

Take the pastry out of the fridge and roll it out into a square around 7-8mm thick, so that is just larger than the frying pan. Working quickly, lay it over the top of the pan and use a knife to trim the edges. Place the pan into the hot oven and bake for 30 minutes until golden on top.

Once cooked, remove from the oven and rest for 5-10 minutes. Place a plate or board on top of the pan and flip, carefully removing the pan so the pastry is on the bottom and the gorgeous caramelised veg is on top.

Sprinkle with extra thyme leaves and serve hot or cold.