This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

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Spinach and Roquefort tart

Is this ever a winner? It is easy, light and rich. Go on, make this, I beg you. Everyone always seems terribly impressed by tarts. In fact, I make two at a time - I always demolish one before it’s cooled.

Serves 4

500g (1lb 2oz) ready-rolled puff pastry
25g (1oz) butter
1 red onion, finely sliced
125g (4.5oz) spinach, leaf only
150g (5.5oz) Roquefort cheese
100g (3.5oz) mascarpone cheese
4 eggs
Black pepper

Achieving the perfect results

Push the pastry evenly into a tart dish, lining the base and walls, then trim. Prick the base. Refrigerate for at least 2 hours.
Preheat the oven to 180°C/350°F/gas mark 4.
Melt the butter in a pan over a low heat and add the onion.
Cook slowly, lid on, for 10 minutes.
Add the spinach and cook, stirring regularly. After 2 minutes it should be wilted. Remove from the heat and allow to cool.
Mix the Roquefort and mascarpone together in a bowl. Add the eggs and pepper and whisk well. Add this to the cooled spinach.
Pour the mixture into the tart and bake for 45 minutes.