Spring onion and spinach tartlets

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Unroll the ready-rolled puff pastry onto a baking sheet lined with non-stick baking paper. Cut the sheet into 4 equal rectangles. Using the tip of a sharp knife, score a 1cm border inside each pastry rectangle. Prick the centres all over with a fork.
2. Bake the pastry for 20 minutes until golden and crisp.
3. Meanwhile, boil a kettle of water, put the spinach in a colander and pour over the water. Rinse with cold water, then put into a clean J-cloth and squeeze out as much water as possible. Put the spinach into a blender/processor with the cream cheese, crushed garlic clove, chopped parsley and the lemon juice. Whizz until smooth. Taste and season with salt and pepper.
4. Heat a glug of olive oil in a frying pan, add a bunch of trimmed spring onions and gently fry until softened. Let the cooked cases cool a little, spread the spinach mixture in the centre of each one, then top with the spring onions, a few rocket leaves and some grated parmesan or vegetarian alternative.