Baby spinach and ricotta filo tart on rocket salad and roasted sweet fruit Ingredients: The tart: 2 large handfuls of baby spinach 200g pot of ricotta cheese (drained of its water) 1 crushed clove of garlic Cracked pepper and coarse salt (to taste) 1 small egg 1 bunch of basil The glaze: Fresh ground nutmeg (1 pinch) 1 pkt of ready made filo pastry (there are some things we simply have to cheat with!) 100g of melted butter The rocket salad: 1 bunch of good peppery rocket 1 pre- roasted red pepper 5 roasted baby tomatoes Fresh parmesan shavings Virgin olive oil Balsamic vinegar 1. Coat inside of ring mould or quiche ring approx 9-10cm diameter with butter. 2. Using two pages of the pastry, gently push into the ring, leaving rough edges protruding. Cover and refrigerate. 3. Cover bottom of small pan with water and steam spinach until soft. This will take only seconds. 4. The spinach must be cooled very quickly with ice; this will help keep its vibrant green colour. 5. With a blender, whizz the ricotta cheese and cooled spinach until soft. Add the egg and whizz again. Add all the other herbs and seasonings, ensuring all ingredients are bound together. 6. With a spoon, push the mixture into the pastry case taking care not to break the protruding pastry. Paint the pastry with a little butter. 7. Place the tart into a preheated oven at 190C (Gas mark 5) for about 15-20 minutes. Meanwhile, the salad can be rolled in a bowl using all the ingredients except the balsamic vinegar glaze. 8. Place the salad in a neat pile on a plate to one side. 9. When your tart is just beginning to brown, it can be removed from the ring and served alongside your salad. Finish with parmesan shavings and a drizzle of the balsamic glaze. A really cold crisp Chardonnay will be delicious with this dish to go with the green earthy taste of the spinach and to cut through the creamy cheese.