Chilling time:
1 hr

Special equipment:
9in (22cm) tart pan with removable bottom
baking beans

Ingredients:
1 pastry shell,

For the filling:
6oz (150g) pancetta, diced
1 tbsp olive oil
6oz (150g) baby spinach, washed
4oz (100g) goat cheese
sea salt
freshly ground black pepper
1¼ cups heavy cream
2 large eggs

Method:
1 In a frying pan, cook the pancetta in the olive oil for 5 minutes until golden brown. Add the spinach and cook it for a few minutes until it wilts. If there is water, drain it off before using the filling. Leave to cool.

2 Spread the spinach and pancetta mixture over the base of the pastry crust. Cube or crumble the goat cheese and spread it over the spinach. Season with a little salt (the pancetta is salty) and lots of black pepper.

3 Whisk the cream and eggs in a large measuring cup or pitcher. Place the pastry crust onto a baking sheet and, with the oven door open, rest it half on, half off the middle oven rack. Hold the sheet with one hand and with the other pour the mixture into the tart, then slide it in to the oven.

4 Bake for 30–35 minutes until lightly golden in places and slightly puffed up. Remove from the oven and leave to cool for at least 10–15 minutes before trimming off the overhanging pastry and removing the tart from the pan. Serve warm or cold.

STORE:
The tart can be chilled overnight and gently reheated in an oven set to medium heat.

PREPARE AHEAD:
The pastry crust can be prepared 2 days in advance, wrapped in plastic wrap, and chilled until needed

Spinach and Goat Cheese Tart