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1
Into a large bowl sift the flour and salt.
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2
Add the butter pieces and shortening and work them into the flour by hand until the dough starts to come together and form small pea shapes.
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3
Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix.
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4
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out.
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5
Preheat oven to 375 degrees F.
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6
Remove the prepared pie dough from the refrigerator and roll into an 11-inch circle.
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7
Transfer to a tart pan with a removable bottom and press the dough up to the top of the sides, trimming any excess.
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8
Cover the tart crust with a sheet of parchment paper and place a layer of uncooked beans in the bottom.
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9
Bake in the preheated oven for 10 minutes, then remove the parchment and beans and cook for an additional 10 minutes until the crust has colored lightly.
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10
Remove the crust from the oven and let cool.
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11
On sheet pan toast pine nuts in the middle of the oven until just golden, 3 to 5 minutes, and cool.
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12
In a large heavy skillet heat the oil over medium-high heat.
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13
Add the onions and cook for 3 minutes.
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14
Add the spinach, salt, and pepper and cook the liquid is evaporated, 2 minutes.
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15
Remove from the heat and cool.
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16
In a large bowl whisk the eggs and cream.
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17
Stir in the spinach, 1/4 cup of the pine nuts and cheese and mix well.
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18
Pour into the prepared pie crust and sprinkle the remaining 1/4 cup of pine nuts over the top.
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19
Bake in the oven until golden and the center is set, about 30 to 40 minutes.
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20
Remove from the oven and let cool for 15 minutes before serving.
