Name: Blue cheese and leek tarts with roasted grapes
Ingredients: 375 gm butter puff pastry, thawed (see note); 200 gm blue cheese; 1 egg, lightly whisked; 60 gm (¼ cup) crème fraîche; 1 bunch baby leeks, trimmed and halved; 100 gm small seedless red grapes; 50 gm fresh honeycomb; Lemon thyme sprigs, to serve; Chopped walnuts, to serve

An easy solution for lunches and light dinners. The blue cheese can be swapped out for goat’s cheese or feta, while quartered figs make a lovely alternative to grapes.

Ingredients

375 gm butter puff pastry, thawed (see note)

200 gm blue cheese

1 egg, lightly whisked

60 gm (¼ cup) crème fraîche

1 bunch baby leeks, trimmed and halved

100 gm small seedless red grapes

50 gm fresh honeycomb

Lemon thyme sprigs, to serve

Chopped walnuts, to serve

Method

1.Preheat oven to 220°C. Cut pastry sheet into three, and, using a small, sharp knife, score a border 1cm in from the edge. Place on two oven trays lined with baking paper. Prick the inner rectangle of each tart all over with a fork.

2.Place cheese, egg and crème fraÎche in a bowl, and mash well with a fork until combined. Spoon cheese mixture onto each tart within the border then top with leeks and small clusters of grapes.

3.Bake tarts until pastry is puffed and golden, and grapes are just blistered (20 minutes). Serve immediately topped with honeycomb, lemon thyme and walnuts.