It’s not made with pastry, and there’s no syrupy glaze but what there is, is cheese. And it was cooked upside down so there we go.

1 large potato, peeled if you like, cut into rough dice, about 1″ x 1″
4 medium parsnips, peeled and diced the same
Olive oil
Salt
1 tsp rose harissa paste or to your taste
2 tsp tamarind paste OR a good thick balsamic
1/2 tsp garlic salt

2 large tortillas
Melty cheese of your choice OR whatever vegan sub you like

Mix the veggies with the oil, salt, harissa and tamarind.
Put them into an oven proof frying pan just big enough to hold them all.
Get them started on the hob for a few minutes and them pop them into the oven at 165 Fan until they are golden all over and cooked through.

While they are cooking, take 2 tortillas, brush one with olive oil, layer on thinly sliced cheddar, then top with the other one. Press the edges together a bit so they hold.

When the veggies are golden, carefully place the tortillas over the top, and tuck the edges down. If they tear, laugh gaily like you meant it to happen.

Brush the top generously with olive oil, and sprinkle lightly with salt.

Bake on 175 Fan until golden brown.
Invert onto a plate, then devour with unseemly haste, fork and hands.