Ricotta and bacon tart

1 - Sift the flour into a large bowl. Add the butter and rub into the flour, using your fingertips, until the mixture resembles coarse breadcrumbs. Add about 3 tbsp cold water and mix in with a knife to make a firm dough. Roll out the pastry on a floured surface and use it to line the tin. Chill for at least 20 minutes.

2 - Heat the oven to 200°C (400°F/Gas 6). Put the tin on a baking tray, line with greaseproof paper and baking beans, and bake blind for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and allow to cool. Reduce the oven temperature to 180°C (350°F/Gas 4).

3 - Meanwhile, melt the butter in a saucepan and add the onion. Cook over a low heat, covered, for 10-15 minutes, stirring occasionally, until soft and translucent. Remove the lid and add the bacon. Cook over a medium heat, stirring occasionally until the bacon is cooked through and colours slightly.

4 - Mix the ricotta cheese with the eggs and milk. Add the Parmesan and herbs, and season to taste with salt and pepper. Stir in the bacon and onion and pour the mixture into the pastry case. Bake for 35 minutes, or until the filling has set. Leave to cool slightly in the tin, then transfer to a serving plate.