Sausage & Spinach Tart

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Tart tin 21-23cm
Double cream		200ml
Eggs		2
Sausage		1 (80g)
Spinach		approx 200g
Home-made pastry:
Milk		40ml
Egg yolk		1
Salt		a pinch
Butter (cubed)		110g
Flour		250g
Salt & pepper		as required

Method

Prep

30min

Cook

40min

Spread some butter or oil in the tart tin and sprinkle a bit of flour.

Let's make the pastry. Mix the flour, butter and salt to make like fine breadcrumbs.

Add the egg yolk and milk and mix roughly. Make into a ball and cover with cling film. Roll it out flat into a round shape.

Lay into the tart tin and prick with a fork. Place baking paper over the pastry and weigh down with baking beans. Bake for 15 minutes at 180C.

While this is baking, you can make the filling. Boil the spinach for 30 seconds, drain and roughly chop.

Remove the sausage from its skin and break into pieces. Put this in a bowl with the egg, double cream, spinach and salt & pepper.

Pour this filling into the part-baked tart (remove the baking beans and paper) and bake again at 180C for 40 minutes.

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