Spinach, Goat Cheese & Walnut Tart

For the pastry, put the flour and cold butter (cut into small pieces) into a food processor and whizz until the mix looks a bit like breadcrumbs. Break a whole egg into the mix plus 1 tablespoon of very cold water. Process until the mix forms into a ball—this will only take a few seconds. Divide the pastry into two and, using floured hands, gently flatten into two discs. Put one in the freezer for another day and put the other in the refrigerator for at least half an hour.

Roll out the chilled, rested, pastry on a well floured surface and use to line a 25cm (approximately) loose-bottomed metal pie tin (a metal tin is essential, as we are not blind-baking the pastry). Refrigerate the pastry in its tin (I usually put mine in the freezer) while you make the filling.

Preheat oven to 200ºC (400ºF) and, if you have one, put a metal baking (cookie) sheet or shallow roasting tin in the centre of the oven to heat up. Placing your pie tin on this will help the bottom crust to go golden and crispy.

For the filling, melt butter and oil in a large saute pan (skillet) and add sliced leeks and onions. Add a pinch of salt, cover with a lid, and cook gently until soft and golden. You don’t want them to brown too much, just to go lovely and soft and gooey. While this is happening, give your spinach a really good wash, squeeze out the water (it’s easiest to do this with your hands) and then shred with a sharp knife.

Once onions and leeks are soft and golden, stir in spinach, minced garlic and add a good grating of fresh nutmeg (or a good pinch of ground nutmeg) and black pepper to taste. Stir and leave to cook over medium heat until spinach has wilted and all the liquid has cooked off. If it still looks wet, reduce heat and cook for a few minutes more.

Meanwhile, in a large mixing bowl, add whole eggs and egg yolk, and whisk in the milk and cream. Season with pepper and just a very little salt (if your cheese if very salty, then don’t add more salt here). Tip in the spinach mixture and just stir gently until everything is combined.

Pour the mixture into your chilled pie tin and, if necessary, use a rubber spatula to spread out the spinach mix, so that it doesn’t all end up in the middle. Chop or crumble the cheese and scatter over the top, then finish with the chopped walnuts.

Put the tart tin on top of your pre-heated baking sheet or roasting tray and bake for about 30 minutes until the tart is a deep golden brown and is almost set in the middle. A hint of a wobble is good, as it will continue to cook a little as it cools down.

Cool for at least 30 minutes before serving in wedges with a green salad or some spring vegetables. This also makes a delicious appetiser. It would serve 10 with some dressed leaves on the side.