A tart topped with lattice pastry (see left) looks very professional but is simple to make.
Preparation: 20 mins
Chilling: 1 hour
Cooking: 35-40 mins
250g plain flour, sifted
1 tsp salt
1 egg yolk
50g butter, unsalted, cubed
1 egg yolk
1 tsp sugar
pinch of salt
250g ricotta cheese, drained
2 large eggs, beaten
30g parmesan, grated
1 garlic clove, crushed
1 pinch nutmeg
1 dsp olive oil
Preheat oven to 190°C.
For the pastry: rub the butter and flour together until like fine sand. Add the salt.
Mix the egg yolk and water, make a well in the flour mixture and pour it into the flour.
Knead together in the bowl into a smooth ball. Wrap in cling film and refrigerate 1 hour or overnight.
For the filling: heat the oil in a large pan. Add the spinach and cook until wilted. Add garlic and sautée for 2 minutes.
Place the spinach in a sieve, squeezing out as much water as possible. Chop roughly.
Mix the ricotta gently until smooth. Add the eggs, parmesan, spinach and nutmeg. Season.
Divide the pastry: three quarters for the base and a quarter for the top.
On a lightly floured work top/parchment paper roll out the pastry, then line the base and sides of a 23cm flan tin. Use any leftover pastry for the top.
Spoon the filling over the pastry.
On a floured surface, roll out the remaining dough so it is slightly wider than your pie dish. Use a lattice pastry cutter to create the lattice effect. You will need to use quite a bit of force. Cut away the side of the dough then carefully open up the lattice sections.
For the egg wash: mix ingredients together. Egg wash the sides of the flan, then carefully place the lattice pastry evenly over the filling, pressing the edges down around the edge of the flan.
Egg wash the lattice pastry and bake for 35-40 minutes.
When cooked cool in the tin for 10 minutes then remove the tin and cool on a rack. Serve immediately or, if cooled, reheat for 10 minutes before serving.