50g parmesan (or a vegetarian alternative), grated
285ml pot double cream
handful of basil leaves, shredded
For the pastry:
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces
Pour the flour and butter in to a large bowl and rub the mixture together with your fingertips to make the pastry. Keep rubbing the mixture together until the flour and butter have completely mixed together and formed crumbs.
Add 8tbsp of cold water to the mixture and bring everything together with your hands until the mixture has combined in to a ball.
On a lightly floured surface, roll the pastry out with a rolling pin until it’s round about 5cm larger than a 25cm tin.
Use your rolling pin to lift the pastry and drape over the tart case.
Using small pastry scraps, push the pastry into the corners of the tin, then chill in the fridge for 20 minutes.
Heat the oven to 200C/fan 180C/gas 6.
In a saucepan, wilt the spinach in boiling water, drain and set to one side.
Remove the pastry from the fridge and lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper, then fill with baking beans.
Blind bake the tart for 20 minutes, then remove the paper and beans and continue to cook for 5 -10 minutes until golden brown.
While the tart is cooking, beat the eggs in a large bowl.
Gradually add the cream, then stir in the basil and season.
When the pastry case is cooked, sprinkle half of the cheese over the base, scatter over the wilted spinach and pour over the cream mix.
Scatter over the rest of the cheese.
Bake for 20-25 minutes until set and golden brown.
Leave to cool in the case, trim the edges of the pastry, then remove from the tin.