150 g plain flour
75 ml olive oil
2 garlic cloves, finely chopped
250 g spinach
3 eggs, 1 whole and 2 yolks
100 ml double cream
2 tsp Dijon mustard
50 g parmesan, grated
For the pastry: Preheat the oven to 230C/gas 8. Mix the flour and 1/4 teaspoon salt then add the oil and fold through until all the flour is moistened. Sprinkle with 3 tablespoons cold water, 1 at a time, tossing with a fork until all the water is absorbed. Gather the pastry into a ball.
Put the ball into the middle of your tart pan. Press into the bottom and up the sides of the dish. Try to smooth it over to make the crust even. Prick the bottom and sides of the pastry thoroughly with a fork. Bake blind for 10-12 minutes or until light brown. Cool before adding the filling.
Add a splash of oil to a large saucepan and sauté the garlic until soft, then add the spinach. Season well and cook until the spinach is just wilted, for about 7 minutes. Place in a colander and carefully press out the bitter juices. Reduce the oven heat to 180C/gas 4.
Whisk the eggs, cream and mustard until smooth then fold in the parmesan and season well. Swirl the spinach through the cream mixture and pour over the base of the tart. Bake in the oven for 25–30 minutes, or until just golden and set. Cool for at least 10 minutes before cutting. Serve with a grated carrot and beetroot salad.