Serves 6

375g puff pastry

2 eggs

250ml cream

1 tbsp Dijon mustard

40g Gruyère (or vegetarian alternative), grated

40g Cheddar, grated

Salt and black pepper

12 spring onions, trimmed and halved lengthways

To serve:

Green salad

1. Place a baking tray in the oven and preheat to 200°C/180°C fan/gas mark 6.
2. Roll out the puff pastry and use to line a 23cm tart tin.
3. In a jug, beat the eggs with the double cream, mustard, Gruyère and Cheddar. Season with salt and pepper.
4. Pour into the pastry case. Lay the spring onions neatly on the top, parallel to each other.
5. Place the tin on the preheated baking tray and bake for 25 minutes until golden and set.
6. Allow to cool, then serve slightly warm or at room temperature with a green salad.

Per serving: 485kcals, 34.4g fat (12.2g saturated), 32.3g carbs (1.4g sugars), 11.9g protein, 1.7g fibre, 0.323g sodium