ingredients
serves 4
PASTRY
2 1/4 cups All purpose flour, plus extra to dust
3/8 cup butter, cut into pieces
pinch of salt
FILLING
4 ounce spinach leaves
7/8 cup carton creme fraiche
2 medium eggs, beaten
4 ounce smoked salmon trimmings, roughly chopped
salt and pepper
1/4 cup Parmesan cheese
method
1. Whiz the pastry ingredients together in a food processor until the mixture resembles breadcrumbs. Add 3 - 4 tbsp cold water and whiz briefly to combine.
2. Knead gently and roll out on a lightly floured surface until large enough to line a 9 inch fluted tart tin. Press the pastry into the tin, prick the base and chill for 30 minutes. Meanwhile, put a baking sheet in the oven at 200°C (180°C fan oven) to preheat.
3. Line the pastry case with greaseproof paper and baking beans. Bake blind on the hot baking sheet for 10 minutes. Remove the paper and beans, and bake for a further 10 minutes until the pastry base is dry.
4. Meanwhile, wilt the spinach leaves in a pan with a little boiling water for 1 minute. Refresh under cold water, drain well and pat dry with kitchen paper.
5. Put the spinach in a large bowl and add the creme fraiche, eggs, smoked salmon and seasoning. Stir well, then spoon into the pastry case. Grate the Parmesan over and bake for 25 minutes until set and golden.
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