River Cottage

This vegetarian pastry tart is filled with delicious, fresh ingredients

Serves 4-6

For the pastry

• 350g plain flour
• Pinch of salt
• 175g unsalted butter
• 105ml milk

For the filling

• Tops from a bunch of beetroot and some perpetual spinach, about 300g in all
• 1 tbsp rapeseed or olive oil
• 1 onion, finely chopped
• 1 tbsp chopped thyme
• 1 garlic clove, finely chopped
• 300g samphire, thoroughly washed and woody ends removed
• 100g ricotta, crumbled into little pieces
• 2 eggs, plus 2 extra egg yolks
• 200ml double cream
• 200ml whole milk
• Sea salt and freshly ground black pepper

1. To make the pastry, sift the flour and salt together, or give them a quick blitz in a food processor. Add the butter and rub in with your fingertips, or blitz in the food processor, until the mixture resembles fine breadcrumbs. Mix in the cold milk, little by little, until the pastry just comes together, then turn out on to a work surface and knead briefly to bring it into a ball. Wrap and chill for 30 minutes.

2. Preheat the oven to 180°C/gas mark 4. On a lightly floured surface, roll out the pastry quite thinly and use to line a 25cm tart tin. Leave the rough edges of the pastry hanging over the sides of the tin. Line with foil and baking beans and bake blind for 15 minutes. Remove the foil and beans, prick the pastry in a few places with a sharp fork, and bake uncovered for a further 10–15 minutes, or until the pastry is just starting to colour. Using a small, sharp knife, trim away the excess pastry from the edge.

3. To make the filling, chop the beetroot tops and shred the leaves. Heat the oil in a large frying pan, add the onion and thyme and sweat gently for about 5 minutes, until starting to soften. In a separate pan add the garlic and chopped beet tops and spinach. Cook, stirring often, for about 5 minutes, until tender and the leaves have wilted. Season well with pepper.

4. Spread the onion over the bottom of the pastry case, then add the leafy mixture, followed by a scattering of samphire, crumble the ricotta over the top. Lightly beat the eggs, egg yolk, cream and milk together in a bowl and season well with salt and pepper. Carefully pour this mixture over the tart filling. Bake the tart at 180°C/gas mark 4 for about 35 minutes until golden. Serve warm or cold.