Ingredients

Pastry

225g plain flour

100g butter

50ml water

egg to glaze

Filling

300g sliced chestnut mushrooms

3 cloves garlic

100g butter

zest 1 lemon

100g spinach

3 eggs

200ml crème fraiche

a little grated nutmeg and s&p

serve with green salad leaves

Method

1. To make the pastry rub the butter with the flour til it ressembles bread crumbs.

2. Gradually add enough water to form a soft dough. Wrap in cling film and chill for 30 minutes.

3. Tart case – roll out the pastry to fit a deep 20cm tin, then prick and bake blind at 180c for 20 minutes. Remove the parchment, beads etc and brush with egg wash, then cook 5 minutes more

3. Filling – fry mushrooms and garlic in butter 4 mins, add lemon zest and spinach, take off heat, drain and cool.

5. Scatter over the pastry base.

6. Then beat the eggs, crème fraiche and seasoning together and pour over

7. Bake at 180C for about 30-40 minutes until set

8. Cool a little then serve a wedge with salads