-
1
To make the crust, place the 1 1/4 cups of flour and salt in a food processor and pulse once to mix.
-
2
Cut the butter into 1/2-inch pieces and scatter over the flour.
-
3
Pulse until the mixture is somewhat crumbly.
-
4
Add the water and pulse again until the mixture adheres when squeezed between your fingers.
-
5
Gather the dough into a loose ball and wrap in plastic wrap.
-
6
Press into a smooth disk and refrigerate for at least 30 minutes, or up to 2 days.
-
7
Bring to room temperature before using.
-
8
Preheat the oven to 400F.
-
9
On a lightly floured work surface, roll out the dough into a round about 2 inches larger than a 9- to 10-inch tart pan.
-
10
Transfer the round to the pan, easing it into the bottom and up the sides.
-
11
Fold in any excess dough hanging above the top and press it against the pan so it adheres.
-
12
Prick the crust all across the bottom with a fork.
-
13
Bake until barely golden on the bottom and around the edges, about 25 minutes.
-
14
Remove from the oven and set aside, leaving the oven on.
-
15
To make the filling, rinse the spinach and shake off the excess water, leaving the spinach slightly moist.
-
16
Place in a microwave-safe bowl or in a saute pan.
-
17
Cover and place in the microwave oven, or cover and cook on the stove top over medium heat until wilted but still bright green, 1 to 2 minutes by either method.
-
18
Let cool, squeeze out the remaining moisture, and set aside.
-
19
Add just enough oil to a small saute pan to film the bottom and place over medium-high heat.
-
20
Add the sausage and cook, stirring to break up the clumps, until beginning to brown, 2 to 3 minutes.
-
21
Remove from the heat, and spread the sausage across the bottom of the partially baked crust.
-
22
Combine the eggs, cream, salt, nutmeg, and cayenne in a medium bowl and whisk to blend.
-
23
Whisk in the cheese and stir in the spinach.
-
24
Pour the custard mixture into the crust.
-
25
Bake until the filling puffs up and is golden on top and a fork inserted in the center comes out clean but still a little moist, about 30 minutes.
-
26
Serve warm or at room temperature.
