Preparation

• 1
  Sift the self raising flour into a large bowl and mix with the wholewheat flour, season with a little salt and black pepper and then stir in 45g of finely grated Parmesan cheese. Rub in 50g of room temperature butter, cut into small pieces.
• 2
  When it resembles fine breadcrumbs, mix in cold water gradually until you bring the mixture to a dough. Cover in clingfilm and chill in the fridge for 30 minutes.
• 3
  Meanwhile, wilt the washed spinach in a hot saucepan for a minute, drain and refresh in a bowl of cold water. Pat dry and chop roughly.
• 4
  Preheat the oven to 180 degrees, 160 degrees fan oven. Lightly grease patty tins.
• 5
  Roll the pastry out fairly thinly on a lightly floured surface and cut out discs to fit in the prepared patty tins; I made 15.
• 6
  Beat the eggs in a bowl, add a little finely grated nutmeg and season well with salt and black pepper. Add the creme fraiche and the ricotta cheese and mix well.
• 7
  Put a little spinach into the bottom of each tart and then spoon in the egg and cheese mixture. Top with a little pile of finely grated Parmesan cheese and bake for about 30 minutes, until the pastry is cooked and the filling is puffed up and golden.