Life Style Life Style:320g Jus-Roll Light Puff Pastry

1 egg, beaten

40 grams vegan hard cheese, grated

60 g quark fat-free soft cheese or 50% reduced fat crème fraîche

100 grams baby spinach, blanched and chopped

1 tablespoon olive oil, plus 1 teaspoon for serving

1 tsp chopped rosemary

150 grams new potatoes, very thinly sliced

50 grams zucchini, thinly sliced

Lettuce, for serving (optional) Preheat the oven to Gas 6, 200°C, Fan 180°C. Line a baking tray with nonstick baking paper. Unwrap the pastry and halve widthwise to form 2 rectangles measuring 18 x 23cm (freeze 1 for another recipe). Place the pastry on the tray and make a 1cm border around the edge, then prick the inside of the edge with a fork. Brush the edges with a little beaten egg, then refrigerate while you make the filling.

Mix the remaining eggs with 30 grams of cheese, quark or crème fraîche and spinach. Apply spices. Spoon onto the pastry, keeping just within the edges.

In a large bowl, combine the oil with most of the rosemary and remaining cheese. Stir to evenly coat the potatoes and zucchini. Layer the potatoes and zucchini over the spinach, then sprinkle with the remaining rosemary. Bake for 40-45 minutes until they're crisp and the potatoes are tender. Drizzle with oil, then cut into slices. Serve with lettuce leaves, if you wish.