Grilled Aubergine, creme fraiche, Goats’ cheese And heather honey tart

serves 6

Honey and goats’ cheese are a classic combination but using heather honey takes this tart to another level. Perfect for an early season shoot lunch. Pre-heat the oven to 180°C/ 350°F/gas Mark 4.

Lay the puff pastry on a flat tray, lightly score the sheet in a criss-cross pattern then brush with the egg. Bake for 15 minutes or until golden. Remove from the oven and gently flatten the pastry.

Slice the aubergines into 1cm rings and sprinkle with fine sea salt; leave for 15 minutes. On a hot grill pan, cook the aubergine on both sides for a couple of minutes; place into a bowl with the olive oil and thyme, and mix.

In a separate bowl, mix the crème fraîche, mustard, honey and half the cheese. Spread onto the pastry, layer the aubergines on top then sprinkle with the remaining cheese. Bake for 15 minutes. Just before serving, drizzle some extra honey over the tart and then slice.