Green leaf and ricotta tart
2tsp olive oil
400g approx fresh green leaves - I've used, spinach, kale, beetroot leaves and silverbeet
grating of nutmeg
3 sheets of ready rolled puff pastry sheets
Heat oven to 220c. Heat oil in large saucepan. Add washed green leaves and cook until wilted, then drain and try to get out as much of the liquid out as possible. Pop back into pan and add ricotta and nutmeg and plenty of seasoning.
Lay the three sheets of pastry on top of each other, pinch up the edges to form lip all round. Prick base so the pastry doesn't puff up too much. Bake for 15 minutes or until pastry is golden.
Remove from oven and press pastry down in the middle. Pile on green leaf and ricotta mix, leaving a space for the egg. Crack egg into the hole. Season and pop back into the oven for a further 15 minutes until white is set and yolk is still a little runny.