Little Gem tart with Cheddar and spring onions

Wilting lettuce down shows its beautiful shape and brings out bittersweet notes.

Serves 8

Olive oil, for shallow frying and brushing

Bunch of spring onions, finely sliced 1 x 375g ready-rolled puff pastry sheet

200g Keen’s traditional Cheddar (keenscheddar.co.uk), grated

2-3 Little Gem lettuces

2tbsp chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Preheat the oven to 200°C/180°C fan/gas mark 6. Heat a little olive oil in a frying pan over a medium heat, add the spring onions and a splash of water and cover the pan with a lid so they steam for a few minutes.

Remove the lid and continue to cook until tender and turning golden. Remove from the heat and leave to cool.

Unroll the puff pastry on its paper and transfer onto a baking sheet. Score a 5mm border around the edge using the tip of a sharp knife. Make patterns around the border, if you like.

Add the grated Cheddar to the spring onions, season well and tip everything onto the pastry, spreading it out to the border.

Cut the lettuces into quarters. In a bowl, mix the chopped parsley with a little olive oil and plenty of seasoning and brush the mixture all over the lettuce.

Fry the lettuce in the same pan you used for the spring onions until it just starts to turn golden at the edges.

Arrange the lettuce on the tart and bake in the oven for 10min, or until the pastry is puffed and starting to brown. This is best served straight from the oven.