Vegetable, rice and feta tart

Method

1. Make the pastry. Put the flour and a pinch of salt in a bowl, then stir in 150ml cold water and the oil to make a smooth dough. Cover with a damp cloth and rest for 15 minutes.
2. Meanwhile, place the spinach in a large saucepan over a gentle heat with the water that clings to the leaves. Cook for a few minutes until wilted. Tip into a colander, cool, then squeeze out any excess liquid and chop roughly.
3. Beat 2 eggs in a large bowl. Add the courgettes, onion, rice, feta and spinach. Season and mix well.
4. Preheat the oven to 180°C/fan160°C/gas 4. Cut the pastry in half and roll each half out on a floured surface to a thickness of about 5mm. Use 1 piece to line an oiled, 20cm x 30cm shallow Swiss roll tin. Spoon in the filling and spread evenly. Cover with the remaining pastry, trim the edges and press together to seal.
5. Beat the remaining egg and brush over the pastry. Bake for 40 minutes, until the pastry is golden and the filling is piping hot. Cool in the tin slightly, then transfer to a chopping board. Cut into 6 or 12 squares and pack into an airtight container lined with baking paper.