Ingredients

• 1 3/4 cups (260g) plain flour
• 125g chilled butter, chopped
• 2 Coles Australian Free Range Egg yolks
• 250g pkt vine-ripened cherry tomatoes
• 2 teaspoons olive oil
• 1 brown onion, finely chopped
• 4 rashers streaky bacon, finely chopped
• 4 Coles Australian Free Range Eggs, lightly whisked
• 1/2 cup (125ml) thickened cream
• 60g pkt Coles Australian Baby Spinach, coarsely chopped
• 100g ricotta

Method

• Step 1 Place the flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolks and 1½ tbs cold water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 15 mins to rest.
• Step 2 Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray. Drizzle with half the oil. Season. Bake for 10 mins or until tomatoes begin to collapse. Set aside to cool.
• Step 3 Heat the remaining oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 mins or until onion softens and bacon is cooked through.
• Step 4 Roll out the pastry on a lightly floured surface to a 15cm x 40cm rectangle. Line a 10cm x 34cm fluted tart tin with removable base with pastry. Use a sharp knife to trim excess pastry. Place pastry case in the fridge for 15 mins to rest.
• Step 5 Place the pastry case on a baking tray. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins.
• Step 6 Remove paper and weights or rice. Bake for 8-10 mins or until light golden. Reduce oven to 160°C.
• Step 7 Whisk the egg and cream in a bowl. Season. Arrange onion mixture, spinach and ricotta in the pastry case. Pour over the egg mixture. Bake for 30 mins or until just set. Top with roasted tomatoes. Serve warm or at room temperature.