Shortcrust pastry
8 oz all purpose flour
1/4 teaspoon salt
1 egg, beaten
3 ozs butter, cubed and chilled
2 tablespoons cold water
Mix the flour and salt together. Rub the chilled butter into the flour until crumbly. Add the egg and water and mix to a soft dough. Knead for a minute. Cover and chill.
Roll out dough on a lightly dusted surface. Cover a greased shallow dish. Blind bake for 15 minutes.
Filling:
1 medium onion, sliced finely
2 garlic, mashed
1 cup chopped spinach.
Saute onion and garlic in butter. Add the spinach and 1/4 teaspoon salt. Set aside. Chop finely.
250 ml single cream or evaporated full cream milk
4 eggs, beaten
1/8 teaspoon salt
Beat the eggs. Stir in the salt and milk. Mix.
1/2 cup ham, cut into small cubes
1/2 cup mozzarella cheese, grated
Stir the ham and spinach into the creamy egg mixture. Pour into tart dish with pastry. Sprinkle the cheese on top. Stir it in with a fork. Bake for 30 minutrs in a 200 C oven. Cool 15 minutes before cutting.
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