Spinach and New Potato Tart

Another of my favourite tarts that I have been making for years. Good both warm and cold.

1. 1

   For the pastry, put the flour and butter in a food processor and whizz until it resembles fine breadcrumbs. Add the egg yolk and water a little at a time until it just comes together. Wrap in cling film, flatten slightly (this makes it easier to roll later) and put into the fridge for at least half an hour.
   
   Boil or steam the new potatoes for about 15 minutes, until just tender.
   
   Wash the spinach then put in a pan over a medium heat for 2-3 minutes until wilted. Drain well.
   
   Preheat the oven to 180° C. Between 2 sheets of cling film, roll out the pastry to about 3mm thick, large enough to line a 20-23cm, fluted tart tin**. Line the tin(s) with the pastry, pressing it in well and leaving a little excess hanging over the top. If it breaks, just patch it up. Line the pastry case(s) with scrunched up baking parchment ( a piece slightly larger than the tin) and fill with baking beans, dry rice or copper coins. Bake blind for 15 minutes then remove the paper and the beans / rice / coins. Brush the base with a little beaten egg (the egg you are going to use for the filling) and return to the oven to bake for a further 5 minutes. Remove and turn the oven temperature up to 200 C.
   
   Put the eggs, crème fraîche and milk in a jug and whisk together with a fork. Season to your taste (I just add black pepper as I find the salt in the cheese is enough) and also add a pinch of nutmeg.
   
   Place the tart tin(s) on a flat baking tray.
   
   Slice the potatoes into approx. 1 cm rounds (I leave the skin on but you can peel it off if you want to). Squeeze the spinach to remove as much moisture as possible, then roughly chop. Lay the potato slices in the base of the pastry case then add the chopped spinach and crumble over the cheese. Optional - sprinkle over another pinch of nutmeg.
   
   Pour over the filling then carefully transfer the tray to the oven and bake at 200° C for 25 to 30 minutes, until set and golden.
   
   Take the tart(s) out of the oven and leave to rest for 10 minutes before breaking off any excess pastry if you want to neaten up the edge, removing the tart(s) from the tin(s) and serving warm or cold.