b'Issue no:29Spinach, Ricotta &Roasted Butternut Tartwww.horderhealthcare.co.uk/news-healthy-living/spinach-ricotta-and-roasted-butternut-tart/INGREDIENTS (SERVES 8)it resembles breadcrumbs and then stir in the cheese followed by the egg yolk. Add For the pastry: just enough iced water to bring the dough 250g plain flour together but be careful not to over work. A pinch of salt Wrap in cling film and allow to rest for a 140g unsalted butter, diced, cold minimum of 30 minutes.40g Grana Padano, finely grated 2. Grease a 25cm tart tin, then roll out the 1 large egg, separated pastry to fit the tin and around 5mm thick. 35ml water, ice cold Transfer the pastry to the tin ensuring that all sides are firmly pressed in. Place in the For the filling: freezer for 15 minutes to rest. Meanwhile 300g frozen spinach, defrosted, preheat the oven to 190c.squeezed and chopped 3. Remove the tart case from the freezer and 250g ricotta blind bake for 20 minutes. Remove from the 4 large eggs, beaten oven, brush with the egg white and return 100ml double cream to the oven for a further 10 minutes or until 4 spring onions, finely chopped golden. When done, use a sharp knife to 25g parsley, chopped remove excess pastry.25g dill, chopped14g garlic, minced For the fillingsalt and pepper200g butternut squash, skinned, 1. Place the spinach in a large bowl with the deseeded & roasted ricotta, eggs, cream & butternut. Mix well then add the spring onions, garlic, parsley HOW TO PREPARE and dill to the bowl, season and pour into the case until level.For the pastry 2. Bake the tart for 35-45 minutes until set in 1. Place the flour, salt and butter in a largethe middle. Cover with foil half way through bowl and rub, using your finger tips, untilcooking to stop over colouring.For more recipes, please visit our Healthy Living section at horderhealthcare.co.uk9'