Veggie Egg Tart

For the pastry: sift the flour into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Beat in the egg yolk and salt until the mixture just comes together as a dough. If the mixture is too stiff, add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" springform flan tin.

Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 10 minutes, then remove the paper and beans.

For the filling: put the spinach in a large pan, with just the water clinging to the leaves after washing. Cover tightly and cook over a low heat for 7-10 minutes, until wilted. Drain in a sieve, then squeeze out the water. Chop the spinach coarsely.

Whisk together the cream, eggs and egg yolk and season to taste with salt and pepper. Mix in the spinach and half the cheese. Put the filling into the pastry case, levelling the surface.

Toss the halved cherry tomatoes in just enough oil to coat them, then arrange over the top of the filling, cut side uppermost. Grind over a little black pepper and sprinkle with the remaining grated cheese.