Chard & feta tart with pomegranate, chillies and zaatar

Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a flat baking sheet and, using the tip of a sharp knife, score a border around 1cm from the edges. Prick the middle all over with a fork, then glaze with the beaten egg and bake for 20 minutes. If the centre puffs up, use a fish slice to press it back down carefully, leaving the border intact.

Meanwhile, prepare the chard. Finely chop the stalks, tear the leaves and keep separate. Rinse and drain both. Melt the butter in a large frying pan over a medium-high heat and, when sizzling, add the chard stalks. Season with salt, then fry, stirring, for 4-5 minutes until softened. Add the leaves, turn the heat up and cook for 2-3 minutes until everything is wilted.

In a small bowl, mix the Greek yogurt with the garlic and set aside.

To assemble, spread the yogurt mix all over the middle of the tart, then arrange the chard on top. Scatter with the feta, dill, pomegranate seeds, chillies and zaatar to taste, then serve, drizzled with clear honey and with a green salad alongside, if liked.