Ingredients

• 150g/5½oz self-raising flour
• plus extra for dusting
• 2 tsp baking powder
• 85g/3oz butter
• cubed
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 2 tbsp milk
• 2 handfuls spinach leaves
• torn
• 6 cherry tomatoes
• 2 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the flour
• baking powder
• butter and salt and freshly ground black pepper into a food processor and pulse until the mixture resembles breadcrumbs. Add the beaten egg and milk to bind the mixture
• adding more flour or milk as necessary
• then pulse again to form a dough. Add the torn spinach leaves to the food processor and pulse until roughly combined.
• Knead the dough on a floured surface
• then shape into a round and transfer onto a baking sheet. Using your fingertips
• make six indentations
• large enough to hold the cherry tomatoes in the top of the dough. Press the cherry tomatoes into the indentations
• drizzle over the olive oil and bake in the oven for 10-12 minutes
• or until golden-brown and cooked through.
• Serve warm
• in slices
• with butter for spreading.