Filo tarts with griddled spring onions

Preheat the oven to 200C/180C Fan/Gas 6.

Heat a griddle pan on a high setting. Toss the spring onions in 1tsp of the oil and cook for 4 mins, turning from time to time until golden and charred. Set aside on a plate to cool.

Beat together the soft cheese, egg, thyme leaves, mustard and 25g of the grated cheese. Set aside.

Cover the filo pastry with damp kitchen roll to stop it drying out. Arrange 4 individual flan cases (about 11cm) on a baking tray. Brush the remaining oil over one sheet of filo at a time and cut into 4 equal-sized squares. Arrange the squares in the tart tins, placing each piece at a slightly different angle for a ‘starburst’ effect. Repeat until you have lined all 4 tins.

Put the tins on a baking tray. Divide the soft cheese mixture between them, spreading out with the back of a spoon. Arrange 2 spring onions on top of each and sprinkle over 25g of the grated cheese.

Bake for 15-18 mins until golden and the filling is just set. Remove from the oven and allow to cool slightly before carefully taking out of the tins.

Sprinkle with thyme leaves, black pepper and the remaining 15g grated cheese.

Serve immediately, or enjoy cold at your picnic.