Spinach and Feta Puff Pastry Tart

This is much quicker, given that you're going to buy your pastry, but even more decadent with that richness from the puff pastry and all those beautiful layers.

Ingredients

•     1 sheet chilled puff pastry

•     2 onions, diced

•     1 bag of spinach

•     250g mature cheddar, grated

•     Half a packet of feta, crumbled

•     300ml double cream

•     300ml milk

•     4 eggs

•     Salt and pepper

Method

1. Heavily butter your quiche tin, approximately 27cm. Place your chilled puff pastry into the tin. If you're using pre-rolled pastry, it's more than likely it won't fit in one piece. Don't panic: simply place half down one side of the tin and the other half down the other side. Take a little of the egg mix you'll be using later as a glaze, and use the back of a knife to merge the two pieces of pastry together so they're stuck. You don't want any egg going through at this stage, but it should work fine, especially with a high quality pastry, as it's normally very soft. Trim off the edges, but leave a slight overhang, as the pastry might shrink. Place into the fridge to keep chilled. This is important: pastry likes cold.

2. In a saucepan or frying pan, add the onions with a little oil and sauté until softened. Take out and allow to cool. In the same pan, add the whole bag of spinach and heat through until wilted. Once wilted, squeeze out any excess water with a tea towel or kitchen roll, and set aside.

3. Make your eggy mix: in a jug or bowl, add the double cream, milk and eggs. Season well with salt and pepper, and mix well to make sure there are no eggy threads. Sieve at this point if you like.

4. Grate the cheddar. Take the pastry out of the fridge and place it onto a baking sheet. Add the onions, cheese and spinach, then pour in the eggy mix, taking care not to disturb the tin so it doesn't spill over. You can use your hands to move the ingredients around and make sure everything is evenly distributed. Crumble the feta on top.

5. Place into a preheated oven at 200°C and cook for 30 to 35 minutes, until cooked all the way through.

6. Allow to cool on a wire rack.