Spinach and ricotta tart

1. Pre-heat the oven to 200 degrees and grease a large baking tray

2. Finely chop the fresh spinach and wilt in a large pan until it reduces right down

3. Chop the onion in half and then slice each half into chunky slices (about 1cm thick each slice)

4. Fry the onion in the olive oil

5. Roll the pastry into a large rectangle, then using a sharp knife, score a smaller rectangle shape in the centre of the pastry

6. Spread the sun-dried tomato paste into the centre rectangle, taking care to spread it right to the edges of the lines

7. Squeeze any excess water out of the spinach, using a slotted spoon and then spoon the spinach on to the sun-dried tomato paste

8. Sprinkle the nutmeg over the spinach and scatter over the fried onion slices

9. Place spoonfuls of the ricotta onto the spinach and then scatter over the cubes of cheddar cheese

10. Sprinkle over the salt, pepper and then gran padano

11. Carefully score lines into the crust around the edge of the tart and place in the oven for 20 minutes.

12. Serve with steamed french beans or a green salad.