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1
To make pastry crusts - combine flour, butter and salt in a food processor and blend until the mixture resembles bread crumbs.
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2
Add 3 tablespoons of ice cold water and continue to blend until moist clumps begin to form.
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3
Transfer the dough to a work surface and cut the dough into 4 pieces and flatten each piece into a disc and wrap in plastic wrap and refrigerate for 1 hour.
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4
Lightly coat four 6 1/2 diameter tart pans with removable bottoms with butter.
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5
Unwrap the dough discs and roll out each disc on a lightly floured work surface to a 6 1/2 inch round.
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6
Transfer the dough to the prepared tart pans, fold the overhang in and press gently to adhere.
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7
Refrigerate for 30 minutes, or until the pastry shells are cold.
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8
Preheat the oven to 200C.
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9
Line the pastry shells with foil and weight the foil down with pie weights or dried beans.
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10
Place the tarts on a heavy baking tray and bake for 15 minutes.
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11
Remove the weights and foil and return to the oven and bake for a further 8 minutes or until the crusts are pale golden in colour.
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12
Meanwhile to prepare the filling - heat the oil in a large heavy pan over medium-high heat and add mushrooms and onion and saute for 3 minutes or until the mushrooms soften.
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13
Add the spinach and saute for 1 minute or just until the spinach wilts.
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14
Remove the pan from the heat and cool and the divide the mix among the 4 warm crusts.
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15
Top each with an equal amount of ham and cheese.
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16
Mix the cream, eggs, salt and pepper in a medium bowl to blend.
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17
Divide the egg mix between the 4 tarts over the filling and bake for 18 minutes or until it is just set in the centre.
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18
Cool for 5 minutes and then remove from and pans and you could serve with a salad if so inclined.
