The perfect Saturday lunch when the girls come round
For the pastry
250 g (9 oz) plain (all-purpose) flour
125 g (41⁄2 oz) butter
For the filling
2 tablespoons olive oil
1 leek, thinly sliced
1 head fennel, thinly sliced
150 g (51⁄2 oz) baby English spinach leaves
75 g (21⁄2 oz) goat’s cheese, crumbled
3 eggs, lightly beaten
170ml (51⁄2 fl oz/2⁄3 cup) pouring (whipping) cream
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Place the flour and butter in a food processor and process until the mixture resembles breadcrumbs. Gradually add 3–4 tablespoons iced water until the pastry comes together. Gather into a ball, cover with plastic wrap and refrigerate for 20 minutes.
3. Roll the pastry out on a floured surface to fit a 22 cm (81⁄2 inch) fluted flan tin. Ease into the tin and trim off excess. Line with baking paper and fill with baking weights or rice. Bake for 15 minutes, then remove the weights and paper and bake for 10 minutes. Reduce the oven to 160°C (315°F/Gas 2–3).
4. Heat the oil in a frying pan over medium heat, add the leek and fennel and cook for 20 minutes. Remove. Add the spinach and cook until wilted.
5. Spread the leek and fennel over the pastry. Top with the spinach and cheese. Combine the eggs and cream, pour into the pastry shell and bake for 40 minutes.