• Drain the ricotta by placing it in a fine colander or strainer over a bowl and placing a plate and then a heavy weight on top of it. Set aside while you prepare all of the other ingredients. It is very important to do this otherwise the mixture may be too wet.
• Slice the silverbeet or spinach, including stalks.
• Steam or boil the silverbeet or spinach for 4 minutes. Drain and leave to cool in a colander.
• Melt the butter in a large pan, add the onion and bacon and gently cook until the onion is soft, about 10 minutes. Remove from heat and set aside in a large bowl to cool for 10 minutes.
• In the meantime preheat the oven to 150C and butter a 20cm springform tin and line with baking paper. You could also use a small baking dish.
• With your hands squeeze as much water as possible from the silverbeet or spinach and add it to the onion mixture.
• Stir in the eggs, ricotta, parmesan, herbs, salt and pepper and mix well. Sprinkle the pine nuts over the top if you're using them.
• Pour the mixture into the tin and place the tin on a baking tay before putting it in the oven for about 1 hour, until cooked through. Cover the top with baking paper if it is browning too much during the cooking time.
  

Optional Ideas:

• Vary the cheeses in this tart by using any combination of ricotta, feta, parmesan, pecorino, goat chevre, gruyere or cheddar.
• Use any combination of fresh herbs you like - mint, parsley, basil, oregano and marjoram would all be lovely.
• Make this dish vegetarian by leaving out the bacon.