Spinach and Pine Nut Tart

with wholemeal cheese pastry

For the pastry

50g butter

50g wholewheat flour

50g self-raising flour

40g grated cheddar cheese

Pinch of salt

1/2tsp mustard powder

cold water to mix

For the filling

1 large bunch spinach, trimmed

2 medium onions, sliced thinly

25g butter

2 eggs, beaten

110g double cream

Salt and freshly ground pepper

1tbsp cheddar cheese, grated

75g pine nuts, toasted

Preheat the oven to 180C/350F/gas 4

Grease an 8in flan tin

To make the pastry, sift the flours, salt and mustard powder into a bowl and rub in the butter until the mixture resembles crumbs.

Stir in the grated cheese and add enough water to make dough that leaves the sides of the bowl clean. Wrap the dough in clingfilm and leave it to rest in the fridge for 30 minutes.

Roll out the pastry and line the flan tin. Prick the base of the pastry with a for and bake for 15 minutes. Remove from the oven and brush the base with beaten egg and return to the oven for 5 minutes.

To prepare the filling

Melt the butter in a sauce pan, add the onion and cook for a few minutes until soft. Add the spinach and cook until wilted, stir in the toasted pine nuts.

Place the onions, pine nuts and spinach on the base of the pastry case. Whisk together the eggs, cream and a little salt. Pour over the onion and spinach mixture, top with the grated cheese and return it to the oven for 30 minutes until risen and golden brown.

Serve just warm, with a crispy salad and new potatoes with a knob of butter.