This is a recipe that I have held tightly to my chest for many years. I can’t take credit for it as it’s my Mum’s creation, but it’s too good not to share with you all. As the weather begins to warm up and the desire to eat al fresco gets stronger, this tart can do no wrong. It’s light but creamy, salty but sweet and a delight to eat – hot or cold. Thanks for the recipe, Mum!

You’ll need
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1 sheet good quality, short crust pastry
1 tbsp olive oil
1 large brown onion, roughly chopped
4 rashers of bacon, rind removed, chopped
1 bunch of English spinach – washed thoroughly and chopped
3 large free range eggs
500g ricotta
150ml sour cream
Pinch of ground nutmeg
1 tbsp plain flour
Sea salt
Freshly ground black pepper
A small handful of fresh oregano or pinch of dried oregano
2 large tomatoes, sliced horizontally
2 tbsp parmesan, grated
Goats cheese, to serve

SERVES 4-6
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1. Lightly grease a 23cm tart tin and preheat oven to 180C.

2. Roll out pastry to line the tin – ensure there is a little extra to go over the edge of the dish – pinch into place.

3. Prick the bottom of the pastry with a fork. Line with baking paper and baking beans and pop into the oven to blind bake for 10-15 minutes, until golden brown. Remove paper and beans and set aside.

4. Heat olive oil in a large fry pan over medium-high heat. Add onions and cook for 3-5 minutes, until soft. Add bacon and cook for a further 3-4 minutes.

5. Add chopped spinach and cook for 1 minute, until wilted.

6. Take the pan off the heat and stir in flour.

7. In the bowl of a food processor, combine ricotta, sour cream, eggs and nutmeg and blend until smooth. Add to spinach mixture and stir gently to combine. Add oregano and a pinch of salt and pepper. Mix well.

8. Carefully pour the mixture into the baked pastry shell. Decorate with sliced tomatoes and grate over a generous amount of Parmesan. Bake in the oven for 30-35 minutes.

9. Remove from oven and allow to cool slightly before dotting the top with goats cheese and a few extra fresh oregano leaves. Serve.