Two-cheese and tomato tart

Serves 4

4 large tomatoes, thinly sliced 1 sheet of frozen puff pastry, thawed 150g soft cream cheese with garlic and herbs 120g Cheddar, grated Salt and black pepper Small handful of fresh parsley, chopped Large knob of butter 120g baby spinach leaves

1 Preheat the oven to 200°/180˚C fan/ gas mark 6. Lay the tomato slices in a single layer on a large sheet of kitchen paper. Cover with another layer of paper and allow to drain for approximately 30 minutes so as not to end up with a soggy tart.

2 Unroll the pastry onto a parchmentlined baking sheet. Use a fork to prick the pastry base all over to stop it puffing up.

3 Spread the cream cheese in a thin layer over the entire pastry base. Sprinkle evenly with the Cheddar and then arrange the tomato slices over the cheese. Season generously with salt and black pepper and sprinkle with the chopped parsley.

4 Place in the oven and bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Meanwhile, wilt the spinach in a small pan with a large knob of butter and lots of black pepper.

5 Remove the pastry from the baking sheet and let cool on a wire rack for five minutes, then cut into squares and serve with the wilted spinach. Per Serving 692kcals, 49.4g fat (20.3g saturated), 46.3g carbs, 5.6g sugars, 18.4g protein, 4.2g fibre, 0.591g sodium