Italian Easter tart recipe
 This savoury Easter tart is packed with greens and cheese and lovely whole eggs that appear as you slice it. 2 tbsp olive oil, plus extra for greasing1 onion, thinly sliced 1 garlic clove, finely chopped400g/14oz large leaf spinach, roughly chopped1 bunch fresh dill, finely chopped 400g/14oz Swiss chard, finely chopped 500g/1lb 2oz ricotta100g/3½oz parmesan, finely gratedgenerous pinch freshly grated nutmeg1 lemon, zest only freshly ground black pepper, to taste 5 free-range eggs2 x 320g sheets ready-rolled puff pastry 2 tbsp olive oil, plus extra for greasing 1 onion, thinly sliced 1 garlic clove, finely chopped 400g/14oz large leaf spinach, roughly chopped 1 bunch fresh dill, finely chopped 400g/14oz Swiss chard, finely chopped 500g/1lb 2oz ricotta 100g/3½oz parmesan, finely grated generous pinch freshly grated nutmeg 1 lemon, zest only freshly ground black pepper, to taste 5 free-range eggs 2 x 320g sheets ready-rolled puff pastry Method Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and fry until softened. Add the spinach, dill and chard to the pan and allow to wilt and soften. Remove from the heat and set aside to cool.Preheat the oven to 200C/180C Fan/Gas 5 and grease a deep 20cm/8in cake tin with a little olive oil. Mix the parmesan and ricotta together in a bowl and add the cooled vegetables, nutmeg, lemon zest and freshly grated black pepper, to taste. Crack one of the eggs into a bowl and beat lightly. Add this to the mixture, retaining a little to use as an egg wash. Line the prepared cake tin with one sheet of puff pastry so that it overlaps the edges. Make sure the filling mixture is completely cool before adding to the pastry lined cake tin. Using a spoon make four egg-sized wells in the filling and crack the eggs into each hole. Cover with the remaining sheet of pastry lid sealing the edges and trim. Mark the pastry lid with a small cross where the eggs are and brush with the egg wash.Bake for an hour, keeping an eye on the pastry. If the pastry becomes too brown, cover with foil.To serve, allow to cool and slice where the cross is. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and fry until softened. Add the spinach, dill and chard to the pan and allow to wilt and soften. Remove from the heat and set aside to cool. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and fry until softened. Add the spinach, dill and chard to the pan and allow to wilt and soften. Remove from the heat and set aside to cool. Preheat the oven to 200C/180C Fan/Gas 5 and grease a deep 20cm/8in cake tin with a little olive oil. Preheat the oven to 200C/180C Fan/Gas 5 and grease a deep 20cm/8in cake tin with a little olive oil. Mix the parmesan and ricotta together in a bowl and add the cooled vegetables, nutmeg, lemon zest and freshly grated black pepper, to taste. Crack one of the eggs into a bowl and beat lightly. Add this to the mixture, retaining a little to use as an egg wash. Mix the parmesan and ricotta together in a bowl and add the cooled vegetables, nutmeg, lemon zest and freshly grated black pepper, to taste. Crack one of the eggs into a bowl and beat lightly. Add this to the mixture, retaining a little to use as an egg wash. Line the prepared cake tin with one sheet of puff pastry so that it overlaps the edges. Line the prepared cake tin with one sheet of puff pastry so that it overlaps the edges. Make sure the filling mixture is completely cool before adding to the pastry lined cake tin. Using a spoon make four egg-sized wells in the filling and crack the eggs into each hole. Make sure the filling mixture is completely cool before adding to the pastry lined cake tin. Using a spoon make four egg-sized wells in the filling and crack the eggs into each hole. Cover with the remaining sheet of pastry lid sealing the edges and trim. Mark the pastry lid with a small cross where the eggs are and brush with the egg wash. Cover with the remaining sheet of pastry lid sealing the edges and trim. Mark the pastry lid with a small cross where the eggs are and brush with the egg wash. Bake for an hour, keeping an eye on the pastry. If the pastry becomes too brown, cover with foil. Bake for an hour, keeping an eye on the pastry. If the pastry becomes too brown, cover with foil. To serve, allow to cool and slice where the cross is. To serve, allow to cool and slice where the cross is.