Spring veggie sunburst tart

Preparation

Bring a bit of sunshine to the table with this tear-and-share pastry.

1. Thinly slice the leeks, spring onions and garlic. Heat the oil in a large frying pan and gently fry the vegetables for 6-8 minutes, until lightly golden and softened. Remove from the heat.

2. Put the spinach in a microwave-safe bowl and cover. Microwave for 2-3 minutes until wilted. Leave to cool and then squeeze out excess liquid. Roughly chop and add to the softened vegetables for colour. Stir through the goats’ cheese for creaminess and season well.

3. Unroll one sheet of pastry and roll it out further with a rolling pin to create more of a square, leaving it on the base paper. Using a dinner plate about 26cm in diameter, cut out a pastry disc. Slide the paper and pastry disc onto a flat baking sheet. Put a small heap of the filling in the middle, then shape the rest of the filling into a ring just inside the edge of the pastry.

4. Unroll the second sheet of puff pastry and roll out as before, then cut out a slightly larger size disc. Beat the egg and brush around the edge of the filling, then lay the second pastry disc on top. Using the rim of a mug, press down in the middle of the pastry circle where the filling is. Press the outer edges together, then crimp all the way round with a fork. Create the starbursts by making 12 cuts all the way round, from the outer edge to the central filling mound. Lift each section and twist it so the filling is sitting upwards.

5. Brush the pastry with the remaining beaten egg and bake for 35-40 minutes, until risen, golden and crisp. Remove from the oven and leave for 10 minutes before serving.