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.
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.
Once the tart is out, reduce the oven temperature to 180°C, fan 160°C, gas mark 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.
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.
Serve with the rocket on the side.
Cook's tip: If you do not have baking beans you can use dried pasta instead.
* Please note, this recipe is not suitable for vegetarians as it contains ricotta.