Spinach Tart

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.