Ingredients

100g crème fraîche
3 thyme
sprigs, leaves picked, plus extra to serve
100g vegetarian feta
crumbled
1⁄2 garlic clove
crushed
1⁄2 lemon
zested
pinch chilli flakes
1 sheet ready rolled puff pastry
(about 320g)
200g strawberries
sliced
rocket salad
to serve (optional)

Method
step 1
Heat the oven to 200C/180C fan/gas 6, and put a baking sheet in the oven to warm up.

step 2
Mash the crème fraîche, thyme, feta, garlic, lemon, chilli and some seasoning in a bowl with a fork until fairly smooth.

step 3
Unravel the pastry onto a piece of baking parchment and score a 1cm border around the edge with a sharp knife. Spread the crème fraîche mixture onto the tart, smoothing over up to the border edges. Scatter the strawberry slices over and bake for 25 mins until golden and puffed up. Scatter over more thyme leaves and serve with a rocket salad and a chilled glass of rosé.