Heat the oven to 180C/160C fan/gas 4. Roll the pastry on a lightly floured work surface to a 30 x 30cm square and carefully move onto a baking tray lined with baking parchment.

Mix the crème fraîche, egg, cheese and lemon zest in a bowl with a squeeze of lemon juice, garlic, thyme leaves, black pepper and a pinch of salt.

Spoon onto the middle of the pastry and smooth into an even 20cm circle. Lay over the spring onions and drizzle with a little oil.

Cut the pastry rim every 10cm, then fold over each pastry flap, slightly overlapping them to create a rim that seals in some of the crème fraîche mixture and spring onions. Sprinkle liberally with more cheese, scattering over the pastry too. Bake for 35 mins or until the pastry is golden and cooked through. Serve warm or at room temperature, cut into wedges, with a green salad alongside.