• Plain flour, for dusting
  • 300g Sainsbury's shortcrust pastry
  • 1 teaspoon olive oil by Sainsbury's
  • 100g British young leaf spinach
  • 3 large British free range Woodland eggs
  • 250g ricotta cheese
  • 100ml British semi skimmed milk
  • 3 British spring onions, trimmed and sliced
  • 1 tablespoon fresh basil leaves, finely shredded
  • 200g cherry tomatoes, halved
  • 1 x 70g pack wild rocket, to serve


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5. Dust your work surface with flour; roll out the pastry and line a 22cm tart tin. Lightly press into the tin and trim the edges. Chill in the freezer for 10 minutes.

  2. 2

    Line the inside of the tart with a piece of baking parchment then fill with baking beans. Place on a baking tray and bake for 20 minutes. Remove the baking parchment and beans, and bake the tart for a further 5-10 minutes. Let cool slightly.

  3. 3

    Once the tart is out, reduce the oven temperature to 180°C, fan 160°C, gas mark 4.

  4. 4

    Heat the olive oil in a pan and add the spinach. Cook for 3-4 minutes until wilted. In a bowl, whisk together the eggs, ricotta and milk. Season. Add the wilted spinach, spring onions and basil.

  5. 5

    Pour the mixture into the tart case then top with the cherry tomatoes (cut-side up). Place on a baking tray and bake for 35-40 minutes until cooked. Cool, then remove from the tin.

  6. 6

    Serve with the rocket on the side.

  7. 7

    Cook's tip: If you do not have baking beans you can use dried pasta instead.

  8. 8

    * Please note, this recipe is not suitable for vegetarians as it contains ricotta.

Nutritional Details

Each serving provides
  • Energy 2135kj 510kcal 26%
  • Fat 34.4g 49%
  • Saturates 14.5g 73%
  • Sugars 5.8g 6%
  • Salt 0.72g 12%

% of the Reference Intakes

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