CHEESE AND SPINACH TART This tart freezes well and can be reheated. It makes an excellent addition to a festive buffet. 8 tablespoons butter 2 cups all-purpose flour 1/2 teaspoon English mustard powder 1/2 teaspoon paprika Large pinch of salt 4 ounces Cheddar cheese, finely grated 1 egg, beaten, to glaze FOR THE FILLING 1 pound frozen spinach 1 onion, chopped Pinch of grated nutmeg 8 ounces (1 cup) cottage cheese 2 large eggs, beaten 1/2 cup freshly grated Parmesan cheese 2/3 cup light cream Salt and freshly ground black pepper

Rub the butter into the flour until it resembles fine bread crumbs. Stir in the mustard powder, paprika, salt and cheese. Blend to a dough with 3-4 tablespoons cold water. Knead until smooth, wrap and chill in the refrigerator for 30 minutes.

Put the spinach and onion in a pan, cover and cook slowly. Season with salt, pepper and nutmeg. Turn the spinach out into a bowl and cool slightly. Add the remaining filling ingredients. 

Roll out two-thirds of the pastry on a lightly floured surface and use it to line a 9-inch tart pan. Press it well into the edges, removing excess pastry with a rolling pin. Spoon the filling into the pastry shell.

Preheat the oven to 400°F. Put a baking sheet in the oven to preheat.

Roll out the remaining pastry and cut it with a lattice pastry cutter. With the help of a rolling pin, lay it over the tart. Brush the seams with egg glaze. Press the edges together and trim off the excess pastry. Brush the pastry lattice with egg glaze and bake on the hot baking sheet for 35-40 minutes, or until golden brown. Serve hot or cold.

Serves 8.

[Best-Ever Vegetarian, Linda Fraser]