Spinach, ricotta & onion tart
Heat 2 tbsp olive oil in a pan. Add 3 finely
sliced red onions and a pinch of sugar
and cook for 15 mins until golden.
Prepare the recipe as above for stages
1 and 2, then remove pastry as directed
and pile in the spinach mix, but do not
leave space for eggs. Spoon the onions
over the spinach and sprinkle with 2 tbsp
pine nuts. Bake for 5 mins until the
pastry is golden and cooked through.
Heat oven to 220C/200C fan/gas 7.
Heat the oil in a large saucepan. Add
the spinach and cook until wilted, then
drain and thoroughly squeeze out as
much liquid as possible. Mix with the
ricotta, nutmeg and plenty of seasoning.
Lay the pastry on a baking sheet and
pinch up the edges to form a lip all round.
Prick the base all over with a fork, so the
pastry doesn’t puff up too much. Bake for
15 mins or until the pastry is light brown.
Remove from oven and press the
pastry down if it has puffed up. Pile in the
spinach mix, leaving four clear areas for
the eggs to go into. Carefully crack an
egg into each space. Season and pop
back in the oven for a further 10-15 mins
until the white is set and yolk is still a
little runny, or to your taste.