SWISS CHARD SPANAKOPITA TART

Start by making the pastry. Combine the flour and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour, until you have something which resembles rough breadcrumbs. Add 1-2 tbsp of ice-cold water and knead everything together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.

Once the dough has chilled, roll it into a circle about the thickness of a £1 coin and use it to line your tart tin, pushing the pastry right into the sides. Prick the bottom a few times, then lay a sheet of parchment paper on top and fill the case with baking beans (or dry lentils/rice). Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-6 minutes, or until the base is lightly golden.

Whilst the pastry is blind baking, tear the leaves of the swiss chard from their stems. Finely chop the stems and roughly chop the leaves (keeping them separate). Heat a large frying pan over a medium heat and add a good glug of olive oil. Once hot, fry the stems of the swiss chard, garlic and a pinch of salt for 3-4 minutes, to soften slightly. Add the chard leaves and stir for a further few minutes, until wilted.

Combine the softened swiss chard and garlic, ricotta cheese, feta cheese, dill, spring onions, corn flour, lemon zest and juice and a few really good cracks of black pepper in a mixing bowl. Give everything a good stir, then taste and adjust the seasoning, if needed.

Spoon the filling into the tart case and smooth over the top. Bake for 30-35 minutes, or until both the pastry and filling are golden. Allow to cool slightly before cutting into slices and serving.