Annabel Langbein's seasonal spinach tart

My mother made this savoury tart often, and it's still the best I've tasted. It has a denser texture than a quiche and wonderful green colour. I've doubled the recipe so you can freeze one for later - they freeze beautifully. If you don't have five minutes to whizz up pastry in the food processor, use frozen savoury pastry sheets.

Prep time: 20 mins
Cook time: 45 mins
Makes 2 medium tarts

INGREDIANTS
1 cup (250g) cream cheese
6 eggs
1 cup cream or milk
2 tbsp pesto
2 spring onions, chopped
2 tsp horseradish sauce
1 cup grated cheese
4-6 heads fresh spinach (use as much or as little as you like)
salt and ground black pepper
¼ tsp freshly grated nutmeg
food-processor pastry
2 cups flour
½ tsp salt
150g butter or 75g butter and 75g lard
About 4 tbsp cold water

METHOD
Preheat oven to 200degC and line two 26-28cm loose-bottomed quiche dishes with baking paper.

To make the pastry, place the flour, salt and butter, or butter and lard in a food processor and whizz to fine crumbs. With the motor running, add the water a little at a time, adding more if necessary until mixture comes together in a ball.

Press pastry into the base and sides of the quiche dishes, cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 12-15 minutes).

While pastry cooks, prepare the filling. blend together the cream cheese, eggs and cream or milk. Add pesto, spring onions, horseradish, cheese, spinach, salt, pepper and nutmeg, blending until the mixture forms a smooth, green puree.

Remove pastry shells from oven and lift off baking paper and baking beans, cooling and reserving for later reuse.

Reduce oven heat to 180C. Pour filling mixture into the semi-cooked pastry shells and bake for about 30 minutes until it is set in the centre and lightly golden. Serve warm or hot.

To reheat from frozen, remove from freezer at least one hour before serving and place on an oven tray lined with baking paper. Bake at 160c until warmed through (about 15-20 minutes).

• This recipe is from Annabel Langbein Free Range In The City.