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Put three tablespoons of the rapeseed oil in a large frying pan on a medium heat and, when hot, add the sliced onions and season well with salt. Turn down the heat slightly and cook the onions, stirring frequently, for at least 20 minutes, until caramelised and golden.
Meanwhile, put the marrowfat peas and half the defrosted frozen peas in a blender, season with salt and blend until very smooth. Add the remaining 150g frozen peas, the broad beans and tarragon, then pulse a few times, just so the peas and beans break down a little.
Put the tofu, tahini and a pinch of salt in a blender and blitz smooth.
Heat the oven to 190C (170 fan)/375F/gas 5.
Layer four sheets of the filo pastry in a 24cm cake tin greased with rapeseed oil. Spread the caramelised onions on top, then cover with a layer of the tofu puree. Top with the pea and bean mixture. Brush the remaining three pastry sheets with the remaining rapeseed oil, then scrunch them up and arrange them on top of the pea mix.
Sprinkle over the onion seeds and a pinch of salt, then bake for 25 minutes, until golden.
Remove and leave to rest before serving warm or at room temperature.