Feta, smoked chicken, preserved lemon and green tomato tarts

1.Roll pastry to 3-4cm thick (if using Paneton ready-rolled pastry, roll it a little thinner). Cut pastry into 6 x 11-12cm squares and set them on a baking sheet lined with baking paper. Prick pastry squares all over with a fork. Cut remaining pastry into strips. Brush edges of pastry squares with beaten egg and lay pastry strips around edges, cutting them to fit. If pastry is very soft, chill for 15 minutes.

2.Preheat oven to 200°C (fanbake). Put cheese in middle of pastries. Bake tarts for 15-20 minutes, until a good golden brown; insufficiently baked puff pastry will quickly turn soggy.

3.Remove skin and any fat from chicken breasts and slice or dice the flesh. In a bowl mix tomato, preserved lemon, dill, salt, extra virgin olive oil and a good grinding of fresh black pepper. Add chicken.

4.Spoon the mixture on top of the tarts and add a pinch or two of micro cress. Serve immediately.