Strawberry and fetatart

375g sheet puff pastry, defrosted if frozen, at room temperature 200g reduced fat soft cheese

1 tbsp chives, snipped

2 tsp lemon thyme leaves or 1 tsp finely grated lemon zest

125g feta cheese, crumbled 125g strawberries, hulled and sliced Drizzle of balsamic vinegar (optional) Rocket leaves to serve

1Preheat the oven to 200°C/fan 180°C/gas mark 6. Unroll the pastry sheet onto a baking tray, keeping it on the paper from the pack. Score a line 2cm from the edge down each side.

2Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake for 25-30 minutes until golden and puffed up.

3Serve warm drizzled with balsamic, or top with rocket leaves and serve with a large salad.