Spinach tart

serves 4

ingredients
900g/2lb spinach leaves
25g/1oz butter
4 eggs
375ml/13fl oz double cream
50g/2oz granulated sugar
1 teaspoon finely grated
lemon zest
1 teaspoon ground coriander
pinch of ground nutmeg
450g/1lb shortcrust pastry

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Blanch the spinach for 1 minute in boiling water. Put in a colander, and
refresh under cold running water. Drain, squeeze out the excess water
and chop. In a frying pan, melt the butter and add the chopped spinach.
Sauté for 2 minutes.

• Whisk 3 of the eggs, the cream and the sugar together in a bowl. Add
the lemon zest, coriander and nutmeg. Add the mixture to the frying
pan, and stir through.

• Roll out two-thirds of the dough to line a baking dish, reserving the extra
third to form a lattice top. Fill with the spinach mixture and cover with
strips of the remaining dough. Beat the yolk of the remaining egg with
1 tablespoon water. Brush the lattice top with the mixture.

• Bake in the oven for 30 minutes or until the pastry is lightly browned.