Roasted pear, leek and goat’s cheese tart

Preheat the oven to 190°C. Line a long, rectangular, loose-bottomed tart tin (or a 23cm round, loose-bottomed tin) with the pastry sheets. Trim to fit neatly, then chill in the fridge until required.

Heat olive oil in a large frying pan and sauté sliced leek, caraway and garlic for 4-5 minutes over a medium-low heat until soft and just starting to caramelise. Add the handful of spinach leaves, stir through until just wilted, then remove from heat and leave to cool for 5 minutes.

Whisk the eggs and cream together and season well. Quarter the pears and remove their cores. Mix the honey and lemon juice together.

Place the pastry-lined tin on a heavy baking sheet. Fill with the cooled leek mixture, pour over the egg mixture, then arrange the pear and sliced goat's cheese on top. Bake for 25-35 minutes or until the pastry is well browned and the filling is set in the centre.

Remove from oven and, while still hot, glaze all over with the honey and lemon mixture. Rest for at least 10 minutes before removing from tin. Slice and serve with a herb salad on the side.