This recipe serves 8 as a starter or 4 as a main course.

20cm Tart Case
Oven 190°C

To make the pastry sift the flour into a bowl and rub in the butter using your fingertips, or if using a food processor pulse until it has the consistency of bread crumbs. Add the very cold water 1 tablespoon at a time, at first using a knife to mix then bringing it together into a ball with your hands. Wrap in cling film and place in the fridge for at least 30 minutes.

Once chilled, roll out the pastry onto a floured surface and use to line a 20cm tart dish. Whisk the eggs for the filling in a bowl, and using a pastry brush and a little of this mixture brush the base and sides. Prick the bottom of the tart with a fork and place into the oven for 20 minutes or until the pastry starts to turn golden brown.

Wash and roughly chop the spinach, then add to a pan and on a low heat to gently wilt the leaves. Leave to cool a little then squeeze out any excess liquid from the leaves using your hands. Grate the cheese and add to the egg mixture along with the crème fraiche, nutmeg, mustard and season well. Scatter the spinach over the pastry, sprinkle with pine nuts and pour over the egg mix evenly. Cook the tart for 30-40 minutes until golden and serve warm with a salad garnish.