Spinach, Ricotta and Tomato Tart

I was set the task of cooking for my family, I am not sure about you guys but it can get tricky to think of new ideas. With this tart you can't go wrong, it suits everybody, the cheese lovers, the healthy eaters and suitable for vegetarians too. I thoroughly enjoyed making this and I know my family enjoyed eating it too.

I have a confession, I did use pre-made pastry just for ease but don't worry I will have a short crust pastry recipe uploaded soon...

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Ingredients

300g Pre-made Shortcrust Pastry

250g Ricotta

200g Spinach

2 Cloves of Garlic

1/2 Red Onion

200g Cherry Tomato

4 Large Eggs

100ml Semi-Skinned Milk

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Method

1. Pre heat the oven to 190C/170C fan/ gas mark 5. Flour the work surface and roll out the pre-made shortcrust pastry ensure that the short crust is rolled out to approximately 1/2cm thick (this is very approximately). Line a 22cm tart tin with the pastry. Push the pastry to the sides of the tin and trim the excess pastry.

2. Line the tart with greaseproof paper and add baking beans, leave to bake for 15 minutes, this will help prevent any soggy bottoms. Reduce the oven to 160C.

3. In a pan add a table spoon of sunflower oil and add the 200g of spinach leaves, on a medium heat leave until the spinach leaves have wilted, this may take unto 5 minutes leave to cool.

4. Crush and chop the two gloves of garlic and chop half of the red onion, leave to one side.

5. In a bowl break the 4 eggs and whisk. Add the 100ml of semi skimmed milk and add the ricotta, whisk again until fully combined. Add the cooled wilted spinach, half of the red onion and the 2 gloves of garlic. Heavily season the mixture with salt and pepper.

6. Chop the cherry tomatoes in half ready to scatter on top of the tart. Pour the Spinach and Ricotta mixture into the tart case. Scatter the halved cherry tomatoes on top. Leave to bake in the oven for 30 - 40 minutes until the mixture has set, there should be no wobble left in the mixture when tested.

This can be served cold or warm depending on your preference. I hope you enjoy this as much as we did!