300g plain flour, sifted with a pinch of baking powder and salt
150g butter
water (see recipe)
350g ricotta
150ml milk
150g spinach, cooked, well-drained and chopped
bunch of rocket, leaves only
2 tbp chives, chopped
3 eggs
100g Parmesan, grated

Rub the flour and butter together and stir in enough water to bind. Allow to rest for 30 minutes in the refrigerator. Then roll out and line a 25cm loose-bottomed tart tin. Mix the rest of the ingredients and spoon into the pastry case. With the pastry trimmings, make a lattice top to the tart and bake for 40 minutes in a preheated oven at 180˚C, gas mark 4. Serve warm. Decorate with chive flowers or other edible flowers if you wish.

Serves 6 to 8

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