As with so many tarts, this is best served at room temperature so, if the weather is suitably clement, it will guarantee you a prime spot on the picnic rug. There’s nothing terribly original about the spinach and ricotta combination, with a little Parmesan thrown in for good measure – but it works. Some recipes call for spinach, others for chard, but right now, with delicious true spinach in the shops, there was no competition.
I went for small pies with one egg in the middle, but if you prefer a larger torta, make indentations for three or four eggs – see below.
Makes two 15cm or one 22cm pie. Put the spinach, two eggs, ricotta, Parmesan, breadcrumbs, salt, pepper, and nutmeg into a food processor and pulse to a smooth-ish consistency.
Divide the pastry 60:40. Divide the larger piece in half and roll into two thin discs. Place one in the bottom of your pie case, brush with oil, and place the second disc on top.
Spoon in three-quarters of the spinach mixture, arrange the artichoke hearts around the edge, and press down. With the back of a spoon, make an egg-sized indentation in the mixture and carefully crack in an egg. Carefully cover with the remaining spinach mixture.
Divide and roll out the remaining pastry into two discs. Place one on top, brush with oil, and cover with the second disc. Crimp the edges and bake at 180°C for 40 minutes.
8 servings