Preheat the oven to 180°C.

Unroll the pastry and place on a baking sheet lined with parchment paper. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.

Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.

In a medium mixing bowl, mix the crème fraîche with a finely grated clove of garlic. Grate the comté and the parmesan and add to the mixture with an egg. Mix thoroughly.

Spread the mix over the pastry and pop back in the oven for 20 mins until golden and bubbling.

Meanwhile, add the pancetta to a frying pan and set over a medium heat. Cook until the fat has rendered and the pancetta is crispy.

Finely slice the sprouts and add to a large bowl. Roughly chop the parsley.

Scoop the crispy pancetta out the pan and pour the fat into a small bowl. Add the honey, mustard and apple cider vinegar to the fat and whisk together.

Pour the dressing over the salad, add the crispy pancetta and add the parsley.

Pull the tart out of the oven and pile on the sprout salad. Chop it up and get stuck in.