Spinach, bacon & Roquefort tart

• puff pastry↗320g sheet g

  sheet

• beaten egg1
• shop-bought creamed spinach125g g
• cherry tomatoes↗8

  halved

• Roquefort↗50g g

  crumbled

• bacon↗3 rashers streaky smoked

  3 rashers streaky smoked

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.