To make pie crust : Combine the flour, salt and sugar in a large bowl. Add the oil. Using a food processor blend until flour looks evenly crumbly in texture.

Add the butter and cut in until dough is rough and crumbly but small pieces of butter are still visible. Place the water and lemon juice in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Wrap well and chill until firm, at least 1 hour.

Dock the bottom of the pie shell with a fork (to prevent air pockets from forming). Cover the pie crust with two sheets of baking paper and then pour on pie weights so that the base of the crust is covered. Bake the pie shell for 20 minutes, then carefully lift off the weights and continue to bake the crust for another 15 minute. Cool the crust completely on a rack before filling.

To make the savoury tart: preheat the oven to 180ºC. In a bowl of a foor processor, pulse the spinach, parsley and spring onions until minced.

Remove the tart from the oven (but leave the oven on). Dip the flower petals in the ice water (the cold water will prevent the flowers from burning and help them stick to the green mixture). Carefully decorate the top of the hot tart with the flower petals. Keep in mind that the petals will shrink when baking, so use more for a brighter, floral look.