SWISS CHARD AND ARTICHOKE TART

Serves 6-8

Plain flour, for dusting

1kg (2lb 4oz) shortcrust pastry 1 medium egg, beaten

For the filling

6tbsp extra-virgin olive oil, plus extra for greasing

12 small artichoke hearts, halved (from a jar, or if using raw fresh artichokes, remove the tough outer leaves, scrape out the fluffy choke in the centre and discard) 1 small onion, peeled and finely chopped

1tbsp salted capers, desalted

(see tip across bottom of page) A small bunch of fresh flat-leaf parsley, chopped

1kg (2lb 4oz) Swiss chard leaves (not stalks), or spinach

250g (9oz) fresh ricotta cheese 4 medium eggs, beaten

60g (2¼oz) Parmesan cheese, freshly grated

A little freshly grated nutmeg

Salt and freshly ground black pepper 12 quail’s eggs, boiled for 3 minutes and shelled

First, make the filling. Heat the olive oil in a large pan. Add the artichoke hearts, onion, capers, parsley and a little water, and braise, covered, until tender, 10-15 minutes. Drain. Bring a separate large pan of salted water to the boil, then add the chard and blanch for a few minutes. Drain and cool, then squeeze out the water and chop coarsely. Mix in the ricotta, the 4 eggs, the Parmesan and nutmeg, then season. Stir in the artichoke mixture.

Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll the pastry out to 5mm (¼in) thick. Grease a fluted 27cm (10¾in) loosebottomed tart tin with a little oil, then line with the pastry. Cut off any surplus and reserve. Line the pastry case with parchment and fill with baking beans. Bake for 10 minutes. Remove from the oven, take out the parchment and beans, and bake for 5 minutes. Remove from the oven.

Cut the reserved pastry into strips. Pour the filling into the pastry case, push in the quail eggs, and cover with a lattice of pastry strips. Brush these with the beaten egg, then bake the tart for 35 minutes. Serve hot or cold.