Broccolini, Brie and trout tart

Preheat the oven to 200°C. Line a baking tray with baking paper.

Unroll the defrosted pastry and lay it flat on the tray. Using a sharp knife, score a 1,5cm border around the sheet of pastry without cutting all the way through. Brush the pastry with the whisked egg and bake in the oven, 20 minutes. Remove from oven and gently push down the centre of the tart that has risen during baking, so that you are left with an indent in the middle and a risen border on the outside.

Place the cream cheese, dill, sour cream, mustard, spring onions and feta in a food processor. Blend until smooth and season to taste. Spread the mixture into the hollow of the tart case, sprinkle over the Gruyère and top with slices of Brie.

Heat a griddle pan until smoking hot. Drizzle a bit of olive oil over the broccolini and fry until charred, 5 minutes. Turn them over halfway through the cooking time and season lightly to taste. Arrange the charred broccoli on top of the Brie slices.

Bake the tart until the cheese has melted, 10 minutes. Add dollops of pesto and scatter the trout flakes, walnuts and basil leaves or microherbs on top to serve.