Ingredients
For a tart pan (tin) 26 cm/ 10 inch diameter
For the pastry:
200 g / 2 cups flour 1/4 tsp salt
100 g /1/2 cup butter, cold, chopped, plus extra
for greasing & 1 egg
For the filling :
2 tbsp butter
1 leek, finely chopped
2 garlic cloves, finely chopped 400 g / 13/4 cups
cream cheese 3 eggs
250 ml / 1 cup whipping cream 100 g / 1 cup freshly grated hard cheese
450 g / 1 Ib young spinach, rinsed and roughly chopped
Nutmeg
Salt and freshly ground pepper
Method : Prep and cook time: 1 hour
plus 30 min chilling time
1
Preheat the oven to 200C (400F / Gas
Mark 6).
2
Pour the flour onto a work surface
in a heap and add the salt. Make a well in the middle and scatter with the
butter.
3
Crack the egg into the well, add 2-3
tbsp of lukewarm water and cut all ingredients together with a knife to form a
crumbly consistency.
4
Using your hands, knead quickly to a
dough, form into a ball, wrap in plastic wrap (cling film) and chill for around
30 minutes.
5
To make the filling, melt the butter
in a pan and gently fry the leek and garlic until soft.
6
Mix the cream cheese with the eggs,
cream and half the hard cheese to a smooth consistency.
7
Add the spinach, garlic and leek and
season with salt, pepper and nutmeg.
8
Roll the pastry out between two
sheets of plastic wrap and use to line a greased tart pan.
9
Pour the filling into the pastry
case and smooth the surface. Sprinkle with the remaining hard cheese and bake
for around 40 minutes until golden brown.