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- 2 cups plain flour (pastry)
- 2 tspn salt (pastry)
- 150 g unsalted butter at room temperature (pastry)
- 11/2 Tbls iced water (pastry)
- 3 x free range eggs (filling)
- 1/2 cup cream (filling)
- 1 x buffalo mozzarella (filling)
- 1 punnet perfection fresh glasshouse tomatoes (filling)
- 1 cup fresh spinach (filling)
To make the pastry, sift the flour and salt into a large bowl, add the butter and rub into the flour, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle with 1 1/2 tablespoons of cold water and mix using a round-bladed knife. With your hands, gather together into a firm but pliable dough, handling as little as possible. Wrap the pastry in plastic wrap and chill for 20 minutes.
In a bowl place the three eggs and cream and whisk until well combined. Then add salt and pepper to taste.
Roll out the pastry thinly on a lightly floured work surface and use to line a 24 cm loose-based flan tin. Prick the base with a fork, then refrigerate for 10 minutes. Bake blind in an 180 degree oven for around twenty minutes. When the pastry is light golden take out of oven. Slice the buffallo mozzarella thinly and place the pieces around the base. Pour the egg mixture over this. Carefully place in the oven and bake until golden brown.
When the tart is ready place on a serving platter and then scatter sliced Glasshouse tomatoes and spinach over the top and drizzle with a good olive oil and fresh ground black pepper.