2 pinches nutmeg 2 tbsp polenta 30g pine nuts 1 In a pan of boiling salted water, blanch the leaves for 2 minutes, then carefully squeeze out any liquid and chop roughly. 2 Preheat the oven to 180°C. Heat a little oil in a frying pan and gently sauté the garlic for 1 minute, then add the chopped greens and cook for about 3-4 minutes. Remove and cool. 3 Toss the greens into a mixing bowl and add the cheeses and all remaining ingredients, except polenta and pine nuts. Mix well. 4 Butter a 20cm ovenproof dish and sprinkle the polenta evenly to coat the bottom of the dish. Spoon in the mixture, spread so it’s even and sprinkle pine nuts on top. Bake the tart for 40 minutes. Remove and cool slightly before slicing it into wedges.