• one 23 cm pastry case
• 300 g spinach
• 250 g leeks, in thin rounds
• 4 garlic cloves, chopped
• 250 g stilton, crumbled
• ¼ tsp nutmeg
• ¼ tsp black pepper
• 2 eggs
• 200 mls single cream

PREHEAT AN OVEN to 350°F (Gas Mark 4). Prepare a pastry case and blind bake it, as described opposite.

Cook the spinach in boiling water for about 30 seconds, then cool it in cold water. Squeeze all the water out of the spinach, then chop it coarsely and set it aside in a bowl. Meanwhile cook the leeks and garlic in a little butter until the leeks are tender but not soft, then add this to the spinach with the leeks, cheese and seasonings. Whisk together the eggs and cream, then stir most of this custard into the vegetables. Pile this filling into a pre-baked pastry case, pour the rest of the custard over the top and bake the tart for about 30 minutes, until it is just set and lightly browned on top. Leave the tart to stand for five minutes before slicing it.