Name: Cheese And Spinach Tart
Ingredients: 250 g Flour; 175 g Butter; 1 md Egg; Sea salt; 2 ts Mixed herbs; Spinach; washed and trimmed; 50 g Butter; Freshly ground black pepper; 1/2 ts Nutmeg; freshly grated; 150 ml Double cream; 1 ts Parsley; chopped; 100 g Ementhal cheese; 100 g Soft cream cheese; 25 g Parmesan cheese; 3 lg Eggs; beaten; 30 ml Milk; Egg yolk and cream to glaze; Butter for greasing

To achieve, the leader must set goals To set goals, he must make decisions. To reach goals, he must plan. To plan, he must analyze. To analyze, he must implement. To implement, he must organize. To organize, he must delegate. To delegate, he must administrate. To administrate, he must communicate. To communicate, he must motivate. To motivate, he must share. To share, he must care. To care, he must believe. To believe, he must set goals that inspire belief and the desire to achieve

Ted Engstrom

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Coxon’s kit, Coxon1	4	servings

INGREDIENTS

250	g	Flour
175	g	Butter
1	md	Egg
		Sea salt
2	ts	Mixed herbs
		Spinach; washed and trimmed
50	g	Butter
		Freshly ground black pepper
1/2	ts	Nutmeg; freshly grated
150	ml	Double cream
1	ts	Parsley; chopped
100	g	Ementhal cheese
100	g	Soft cream cheese
25	g	Parmesan cheese
3	lg	Eggs; beaten
30	ml	Milk
		Egg yolk and cream to glaze
		Butter for greasing

INSTRUCTIONS

PASTRY
FILLING
Preheat the oven to 180C/350/gas 4.
Knead together the flour, butter, egg and a pinch of salt and the
mixed herbs to a smooth dough. Do not over-handle. Wrap and rest for
30 minutes.
Heat the butter then add the spinach, season with salt and pepper and
nutmeg. Cover and cook for 2 minutes.
Add the cream and parsley, followed by the cheeses. Remove from the
heat and stir until the cheeses have melted and the spinach is cooked
slightly.
Add the beaten eggs with the milk and stir.
Line a well greased flan/pie ring with the pastry and pour in the
filling, cover with a pastry lid and join the two pastries. Use a
little egg wash to help stick. Glaze the top of the pastry with egg
wash, prick the centre to allow steam evaporation, and cook for
around 30 minutes until golden - serve hot.
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