Preheat the oven to 200°C / 392°F

Cook the Spinach In a pan add the baby spinach, pinch of salt and the stock/water. Cook until the spinach is completely wilted. Add into a colander and leave it to drain while you prep the rest of the ingredients. Tomatoes Rinse and chop the cherry tomatoes. You don't have to chop them all, use them part halved and part whole. Cut the Onion Thinly slice the onion. Cheese Grate the cheddar cheese and dry the feta with kitchen paper and then grate it.

Roll the Puff Pastry Sprinkle flour a clean surface and roll the puff pastry sheet out, roll one side at a time and keep turning it around until you have it just a little bigger than it was. Filling Cut the sheet into 4 squares and with a pastry brush, brush the edges of each square with the egg. This will also act as a guide to not add the filling too close to the edge.

Add the filling and fold In each square add the filling in layers;Spread the Romesca sauce, add a little spinach, cheddar cheese and grated feta. Fold the edges up using a fork to gently lift and fold the corners (they are a bit thicker) and use the fork to press the edges in. Top each of the squares with tomato, sliced onion and a tiny sprinkle of salt and pepper.

Brush the sides with egg and drizzle a tiny bit of olive oil over each tartlet. Bake for 20 to 25 minutes or until the edges turn golden brown. Sprinkle of chili flakes once the tartlets are out the oven and fresh herbs.