STILTON, HONEY & WALNUT TART

SERVES 6

INGREDIENTS

250g plain flour

125g cold butter, cut into 1cm cubes 70g walnuts, chopped coarsely 1 egg, chilled

2 Tbsp water, approximately

120g baby spinach leaves 3 eggs

180ml cream

Pinch ground nutmeg

1 medium general-purpose potato (200g), sliced very thinly

100g stilton cheese, crumbled

2 Tbsp honey

1 Process flour, butter and half the walnuts until crumbly; add egg and enough of the water to make ingredients just come together. Knead dough on surface until just smooth, then press into a flat rectangle. Enclose in plastic wrap and refrigerate for 1 hour.

2 Grease an 11cm x 34cm rectangular, loosebottomed flan tin. Roll dough between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into base and sides and trim edges. Cover and refrigerate for 1 hour.

3 Preheat oven to 180°C. Place pastry tin on an oven tray, line pastry case with baking paper, then fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans, and bake for 5 minutes or until lightly browned. Cool.

4 Pour boiling water over spinach in a medium heatproof bowl, stand for 1 minute and drain. Refresh in another bowl of iced water and drain. Squeeze water from spinach. Set aside.

5 Whisk eggs, cream and nutmeg in a medium bowl and season well. Arrange spinach and potato alternately on base of pastry case and top with three-quarters of the cheese and remaining walnuts. Gently pour remaining egg mixture over filling.

6 Bake tart for 30 minutes or until filling is set. Serve topped with remaining cheese and drizzled with honey.

> TIPS The pastry case can be prepared a day ahead; keep refrigerated until ready to bake.

> You can also use ready-rolled shortcrust pastry sheets.

> Use a mandoline or V-slicer to cut the potato into very thin slices.