Tarta de acelga

Step 1: Bring a large pan of salted water to the boil. Cook the chard stems for 3 minutes, add the leaves for 2 minutes more, then drain and cool.

Step 2: Squeeze 1 ¾ lb Swiss chard by the handful until no more water drips out, then chop finely.

Step 3: Heat 2 tbsp olive oil in a frying pan over a medium heat and cook 1 onion until soft and golden, 7 minutes, adding 1 clove garlic for the last minute. Cool.

Step 4: In a bowl beat 3 eggs, then mix in 7 oz ricotta, 1 ¾ oz hard grating cheese, ¼ tsp ground nutmeg, 1 tsp salt, ¼ tsp black pepper, the chard and the onion.

Step 5: Heat the oven to 375°F (350°F fan). Line a 24 cm pie dish with half the 1 ⅛ lb shortcrust pastry, add the filling and smooth it.

Step 6: Cover with the remaining pastry, seal and crimp the edges, cut a small vent in the centre and brush with 1 egg.

Step 7: Bake until the pastry is deep golden and the filling is set when you give the dish a gentle shake, 35–40 minutes. A common mistake is cutting it hot: rest for 15 minutes so slices hold together.

Step 8: Serve warm or at room temperature.