250g puff pastry
125g blue cheese
125g sliced air-dried ham
250g washed and wilted spinach (don't be shy with the seasoning)
Salt and pepper
Roll out puff pastry to about 3-4mm thick, cut into a 4-6in circle. Place on a non-stick tray and brush with the beaten egg. Place a mound of spinach in the centre of each tart, top with the cheese and slices of ham. Bake in a hot oven for 10-12 minutes. Serve immediately with Hollandaise sauce.
Paul Sowden, group head chef, Tomahawk hotels