1 x 400g pastry
100g baby spinach, chopped
250ml frozen peas
100g ricotta cheese
100g feta cheese, crumbed
80g rocket leaves
125g sugar snap peas
3 zucchini, shaved into ribbons
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray.
Roll the pastry to a 3mm thickness and line the bottom and side of the cake tin. Set aside.
Add the eggs and cream to a mixing bowl and whisk together.
Add the chopped spinach, peas and cheeses and mix through. Season with salt and pepper.
Pour the mixture into the pastry case and bake for 30 minutes.
Cool the tart for 30 minutes.
Top the tart with the rocket leaves, sugar snaps and zucchini shavings.
Drizzle over some olive oil to serve.