In a large mixing bowl, combine the sliced leafy greens, herbs, spring onions, lemon zest, feta, walnuts, garlic, a generous pinch of salt and black pepper and stir well to combine until it’s a thick, spreadable paste. Set aside. .

Place one of the pastry sheets on a lightly floured work surface (or still on its paper) and dust lightly with flour on both sides to keep it from sticking. If necessary, roll it out, but don’t make it too thin. Place a plate, around 22cm diameter, on top of the pastry and use a knife to cut around it. (Wrap and chill the leftover pastry to use in another recipe.) Lift the pastry circle onto a baking sheet, cover with a clean dry tea towel and chill. Repeat with the second sheet of pastry and chill them both for about 10 minutes

Spoon the filling onto one of the pastry circles, leaving a 1cm border all the way round. Mix the olive oil and milk together and brush around the edge of the pastry. Cover with the second pastry circle, and use your fingers to gently press and seal the two pieces of pastry together.

Now you’re going to create the soleil part of your tart! Gently press a small glass (about 5cm diameter) in the middle of the pastry. Using a large sharp knife, cut the pastry into quarters – but stop at the indent the glass made in the middle. Then cut each quarter into quarters, to make 16 ‘sun rays’. Chill for 10–15 minutes

Gently lift up one ‘sun ray’ and twist it over 3 times. Bring the outer edge of the pastry roughly back to where it started. Repeat all around your sun. Chill again for 10–15 minutes.

Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. 7 Brush the pastry with a little more of the olive oil and milk wash, sprinkle with salt and black pepper and bake for about 35 minutes, until the pastry is a deep golden brown. Serve hot or at room temperature.