FOR THE TOPPING

■ 2-3 handfuls salad leaves, such as baby gem, mesclun salad mix, rocket

■ Handful microgreens

■ Small handful soft herbs, eg: basil or parsley

■ Handful toasted seeds, such as sunflower, pumpkin, hulled hemp seeds, sesame seeds

■ 1⁄ lemon, juiced

2

■ Extra virgin olive oil

■ Flaky sea salt and black pepper

Heat oven to 180C. Using a box grater, coarsely grate pastry into a 25cm tart tin, then press it evenly into the sides and base to form a tart case.

Prick the base with a fork, then chill for 10 minutes. Cut a piece of baking paper big enough to line the inside of the tart, scrunch it into a tight ball, unscrunch it and lay it over the pastry (scrunching makes the paper softer and easier to mould to the shape of the tin). Fill with baking beans or weights, and bake blind for 12 minutes. Remove the beans and paper and bake a further 5 minutes or until pastry is very lightly golden.

Reduce the oven to 160C. In a medium saucepan of boiling water with a few pinches of salt added, blanch the kale and spinach for a minute. Refresh under cold running water.

Drain then squeeze out as much liquid as you can. This is easiest done in a linen cloth or clean tea towel. Place the greens in a blender and blitz to a coarse paste.

In a separate bowl, combine remaining tart ingredients. Add the greens paste and fold in gently. Scrape the mixture into the tart shell and bake 45-50 minutes. The filling should feel firm to the touch but not rock solid, still with a little give. Allow to cool a little before carefully removing from the tin. It can be eaten hot, warm or cold.

Combine the salad leaves, microgreens, herbs and seeds, and pile the salad on top of the tart. Drizzle with lemon juice and some olive oil. Finish with a few pinches of sea salt and a few grinds of pepper.