Serves: 6
Ingredients: 
1 sheet of readymade shortcrust pasty
30ml (2 tbsp) butter
4-6 small endive (also known as witlof), halved
45ml (3 tbsp) honey
150g smooth cream cheese
Finely grated zest and juice of 1 lemon
2 eggs, beaten
250g ricotta cheese
8 spring onions, sliced
30ml (2 tbsp) fresh parsley, chopped
5ml (1 tsp) fresh thyme, chopped
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C.
2. Roll out the pastry onto a floured surface and line 6 tartlet tins, about 10cm in diameter.
3. Lightly prick the pastry with a fork and bake blind (line with greaseproof paper and weigh down with baking beans) for 10-12 minutes. Set aside.
4. Heat the butter in a pan and gently pan-fry the endive for 4-5 minutes per side until just tender.
5. Drizzle the honey over the top and cook for a further 3-5 minutes. Set aside.
6. Place the cream cheese, lemon zest and juice into a mixing bowl and beat until smooth.
7. Add the remaining ingredients, mix well and season with salt and pepper.
8. Divide the mixture between the tartlet cases and top with the honey-seared endive.
9. Bake the tartlets for 8-10 minutes.
10. Serve warm or at room temperature with a fresh seasonal salad...