Herbed ricotta tart

1. Pastry
combine flour, salt and herbs in large mixing bowl

2. add oil and mix slowly to start forming a dough

3. slowly add the water and muc until a fairly stiff dough forms

4. turn dough onto floured surface, roll out so 4 X 10cm tart tins can be filled

5. grease tart tins and place rolled pastry in tins, trim off excess and put in fridge for 30min

6. while pastry chills, preheat oven to 200C

7. remove pastry from fridge, prick with fork and bake for 15min

8. filling
heat oil in frying pan and saute spring onions for 3min til they just begin to soften, remove from heat and cool

9. combine spring onions, ricotta, creme fraiche, thyme and egg and season

10. mix well and spoon into prepared pastry cases

11. place on baking tray and bake in 180C preheated oven for 20-25min until set and golden brown