Spinach, ricotta, pine nut and dill tart

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Open out the pastry on a flour-dusted work surface and flatten slightly with a rolling pin. Line a 19cm loose-bottomed fluted tart tin with the pastry, working it into the fluted edges. Prick the base all over with a fork. Trim off any excess pastry, then line with baking paper and fill with baking beans or rice. Blind-bake for 15 minutes, then remove the beans/rice and paper and return to the oven for 5 minutes more. Set aside to cool slightly.
2. Meanwhile defrost the spinach by putting it in a bowl of warm water for 5 minutes. Drain, then squeeze as much water as you can from the spinach and set aside.
3. Mix the eggs, ricotta, cream, parmesan, some seasoning and a good grating of nutmeg in a jug. Add the spinach, dill and most of the toasted pine nuts. Pour into the pastry case, top with the remaining pine nuts, then bake for 15-20 minutes or until cooked through and golden. Scatter with more dill, then serve with a crunchy salad.