A quick sweet-savoury tart that leans on that cream cheese spread's already-punchy blueberry and sugar, needing only pastry and an egg to bake into something that feels a bit fancy for a tired weeknight. The spread melts into a custard-like filling while the pastry crisps underneath.

Serves 2. 25 minutes, 8 at the stove.

About 600 calories a serving, 15 g protein, 36 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C] and line a small baking sheet with parchment paper. Thaw the puff pastry just enough to cut it; divide it into two rectangles and set them on the sheet about 2 inches apart.
2. Crack the egg into a small bowl and beat it with a pinch of salt. Brush the egg wash over the pastry, leaving a half-inch border. Divide the blueberry cream cheese spread evenly between the two rectangles, staying inside the border.
3. Bake until the pastry is puffed and golden and the filling has collapsed slightly in the centre, twelve to fifteen minutes. While the tarts bake, cut four thin wedges from the lemon.14 min
4. Let the tarts cool for one minute, dot each with half a teaspoon of butter, and serve with the lemon wedges alongside.

Note Swap the blueberry spread for the same amount of plain cream cheese mixed with jam or honey. These keep well in the fridge for three days and can be eaten cold or warmed in a 300°F [150°C] oven. A small scoop of vanilla ice cream or a cup of tea turns these into dessert instead.