One sheet of puff pastry, three gorgeous summer tarts.
Divide all-butter puff pastry into three and prick the middles with a fork, leaving a border. Chill for 20 minutes, brush with egg yolk and bake at 200°C fan for 20 minutes. Score around the edges and push the middles down.
Tart one: sage-and-chilli roasted butternut squash, blitzed rustically and topped with crispy prosciutto.
Tart two: a smear of lemony ricotta topped with pea purée.
Tart three: watch the video to find out!