INGREDIENTS

For the pastry: 110g self raising flour; 55g grated cheese; 70g very cold butter; 1tsp paprika; salt and pepper to taste

2 tbsp beaten egg

For the filling: 1tbsp olive oil; 2 cloves garlic crushed; half an onion chopped; 150g baby spinach; 60g feta; 3 whole eggs and 1 egg yolk; 180ml double cream; salt and pepper to taste; 100g baby tomatoes

METHOD

1. For the pastry: In a food processor, blitz the butter, flour, cheese, paprika, salt and pepper until it forms a bread crumb consistency.

2. Add 2tbsp beaten egg and blitz just enough for the dough to come together. You should be able to squeeze it together in your hands to form a ball.

3. Wrap in cling film and chill in the fridge for around 30 minutes.

4. Pre-heat your oven to 190˚C fan. When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough to line your tin with. I used a 7ins case, but 8ins would still work.

5. Grease the tin, and roll the pastry on top, gently pressing down into all of the groves.

6. Trim the excess pastry and prick the bottom with a fork.

7. Blind bake the pastry with baking beans or equivalent for 15-20 minutes.

8. Remove the baking beans and bake for a further 10 minutes until the bottom is nicely golden.

9. For the filling: 10. 11. 12. 13.

Alice Fevronia