Herby vegetable and ricotta tart

Directions

• 1. Step 1First make the pastry. Using a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers. Pulse/mix in the chopped herbs, followed by 4tbsp cold water, until pastry just comes together. Tip on to a work surface, shape into a disc, wrap and chill while you prepare the filling. Preheat oven to 220°C (200°C fan) mark 7.
  2. Step 2For the filling, put corn, peppers, courgette and red onion on a baking tray and toss through 1tbsp olive oil and some seasoning. Roast for 20-25min, turning halfway, until charred around the edges. Cool slightly.
  3. Step 3Meanwhile, heat remaining 1/2tbsp oil in a large frying pan or wok, add spinach and cook, stirring, until wilted. Remove to a board, leave to cool slightly then roughly chop.
  4. Step 4Lightly flour a work surface and roll out pastry; use to line a 25cm round, 3cm deep tart tin. Trim edges to neaten. Prick base all over with a fork and chill in the freezer for 5-10min.
  5. Step 5Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 15-20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to the oven for 10min, until pastry is lightly golden and feels sandy to the touch.
  6. Step 6In a jug, whisk the ricotta, cream, eggs, dill and plenty of seasoning until combined. Scatter 1/2 the spinach, roasted vegetables, olives and pine nuts into the pastry case (still in tin). Pour in the ricotta mixture, then scatter over remaining spinach, vegetables, olives and pine nuts, pushing gently with a spoon to make sure they are partially submerged.
  7. Step 7Cook for 45min, or until the pastry is golden and the filling is set, covering loosely with foil after 20min if tart is getting too brown. Cool in the tin for 5min, then transfer to a cake stand or plate and serve warm or at room temperature.