Winter vegetable tarts

1.Preheat oven to 180°C. Spray 6 x 12cm loose-bottom flan pans with cooking oil. Cut circles from pastry sheets using a large cutter. Press circles in pans and lightly prick with a fork. Line pastry with baking paper and half-fill with rice. Bake blind 10-12 minutes, until golden. Set aside and keep warm.

2.Meanwhile, blanch spring onions in boiling water for 5 minutes. Drain and refresh under cold water. Repeat process with broccolini and beans.

3.In a large frying pan, melt butter on medium. Cook garlic and blanched vegetables, tossing, until heated through. Season to taste and add feta. Spoon mixture into warm pastry cases and serve.