Spring Vegetable Tart

This zesty centrepiece is quick and easy to prepare. Allow the pastry to soften at room temperature a little before unrolling to stop it cracking. Hands-on time 20min, plus chilling and cooling. Cooking time about 40min. Serves 4 as a main, or 6-8 as a side  320g ready-rolled shortcrust pastry  1 egg, beaten

 250g ricotta

 Finely grated zest and juice 1 lemon  75g mature Cheddar, finely grated

 1tbsp mint leaves, finely chopped, plus extra small leaves to garnish  40g spring greens, finely shredded (woody core discarded)  2tbsp olive oil

 4 spring onions

 75g radishes, sliced

 40g walnuts, roughly chopped

1 Line a baking sheet with baking parchment. Unroll pastry on to the baking sheet. Fold all the sides in to create 2cm-wide border, then crimp the border with your fingers. Chill for 30min.

2 Preheat oven to 200°C (180°C fan) mark 6. Prick pastry inside border well with a fork, then brush all over with beaten egg. Cook for 15-20min, until pastry is golden and sandy to the touch.

3 In a bowl, mix together the ricotta, lemon zest and juice, Cheddar, mint and some seasoning. In a separate bowl, toss the spring greens with 1tbsp olive oil. Trim the spring onions to remove the root and some of the tougher green leaves at the top, then slice lengthways into quarters.

4 Spread the ricotta mixture inside the tart border and scatter over the spring greens. In the empty bowl, toss the spring onions, radishes and remaining oil. Arrange on top of the greens. Return to the oven for 15-18min, until the vegetables are tender.

5 Allow the tart to cool slightly. Scatter over walnuts and mint leaves to garnish. Serve warm or at room temperature. PER SERVING (if serving 6) 457cals, 13g protein, 35g fat (13g saturates), 22g carbs (2g total sugars), 3g fibre GET AHEAD Prepare to end of step 2 up to a day ahead. Cool completely and store the pastry in an airtight container at room temperature. Complete recipe to serve.