Creamy spinach tart

Special equipment • 8in (20cm)

round loose-bottomed fluted tart pan • pie weights or dry beans • food processor

SERVES 4–6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1lb (450g) fresh spinach leaves

7oz (200g) watercress, tough stems removed

1 cup heavy whipping cream

pinch of grated fresh nutmeg

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return tothe oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a large frying pan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Add the garlic, and cook for a few more seconds. Spoon the mixture into the pastry shell.

3 Put the spinach and watercress in a food processor, and pulse a few times until chopped but not mushy. Pour in the cream and the 2 eggs, and pulse again until everything is combined. Season well with salt and pepper, and pulse once more. Carefully pour into the pastry shell, sprinkle with the nutmeg, and bake for 20–30 minutes until set. Let cool for 10 minutes before removing the sides of the pan. Serve with steamed new potatoes.

Creamy spinach tart