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1
For the pastry, put the flour and cold butter (cut into small pieces) into a food processor and whizz until the mix looks a bit like breadcrumbs.
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2
Break a whole egg into the mix plus 1 tablespoon of very cold water.
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3
Process until the mix forms into a ballthis will only take a few seconds.
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4
Divide the pastry into two and, using floured hands, gently flatten into two discs.
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5
Put one in the freezer for another day and put the other in the refrigerator for at least half an hour.
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6
Roll out the chilled, rested, pastry on a well floured surface and use to line a 25cm (approximately) loose-bottomed metal pie tin (a metal tin is essential, as we are not blind-baking the pastry).
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7
Refrigerate the pastry in its tin (I usually put mine in the freezer) while you make the filling.
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8
Preheat oven to 200 degrees C (400 degrees F) and, if you have one, put a metal baking (cookie) sheet or shallow roasting tin in the centre of the oven to heat up.
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9
Placing your pie tin on this will help the bottom crust to go golden and crispy.
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10
For the filling, melt butter and oil in a large saute pan (skillet) and add sliced leeks and onions.
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11
Add a pinch of salt, cover with a lid, and cook gently until soft and golden.
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12
You dont want them to brown too much, just to go lovely and soft and gooey.
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13
While this is happening, give your spinach a really good wash, squeeze out the water (its easiest to do this with your hands) and then shred with a sharp knife.
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14
Once onions and leeks are soft and golden, stir in spinach, minced garlic and add a good grating of fresh nutmeg (or a good pinch of ground nutmeg) and black pepper to taste.
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15
Stir and leave to cook over medium heat until spinach has wilted and all the liquid has cooked off.
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16
If it still looks wet, reduce heat and cook for a few minutes more.
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17
Meanwhile, in a large mixing bowl, add whole eggs and egg yolk, and whisk in the milk and cream.
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18
Season with pepper and just a very little salt (if your cheese if very salty, then dont add more salt here).
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19
Tip in the spinach mixture and just stir gently until everything is combined.
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20
Pour the mixture into your chilled pie tin and, if necessary, use a rubber spatula to spread out the spinach mix, so that it doesnt all end up in the middle.
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21
Chop or crumble the cheese and scatter over the top, then finish with the chopped walnuts.
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22
Put the tart tin on top of your pre-heated baking sheet or roasting tray and bake for about 30 minutes until the tart is a deep golden brown and is almost set in the middle.
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23
A hint of a wobble is good, as it will continue to cook a little as it cools down.
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24
Cool for at least 30 minutes before serving in wedges with a green salad or some spring vegetables.
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25
This also makes a delicious appetiser.
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26
It would serve 10 with some dressed leaves on the side.
