Ham, Tomato and Spinach Tart

• 7 ounces, weight Plain Flour
• 1-78 ounces, weight Fine Polenta
• 5 ounces, weight Cold Butter Cut In Small Pieces
• 1 pinch Salt
• 1-78 ounces, weight Parmesan, Finely Grated
• 1 whole Egg
• 2 Tablespoons Freezing Water
• 4 whole Eggs
• 2 whole Egg Yolks
• 3/4 teaspoons, 1 pinches Double Cream
• 1 pinch Salt
• 5-13 ounces, weight Ham, Sliced
• 1-78 ounces, weight Spinach
• 5-13 ounces, weight Sun Dried Tomatoes

1. For the pastry: Place the flour, polenta, butter and a pinch of salt into a food processor.
2. Then whizz until the mixture resembles fine breadcrumbs.
3. Tip in the Parmesan and egg, then pulse through the freezing water until the mixture forms a ball.
4. Wrap in cling film, then chill for 30 minutes.
5. Preheat the oven to 200 degrees C (390 degrees F).
6. Roll out the pastry and fit into a tart pan.
7. Place a sheet of baking parchment or foil paper into the pastry case, then fill with baking beans.
8. Bake for 15 minutes.
9. For the filling: While the pastry is cooling a bit, whisk the eggs, egg yolks, and cream with a little salt.
10. Start arranging the ham, spinach and tomatoes over the pastry.
11. Then pour in the egg mixture.
12. Cook for 30 minutes, just until the egg has set.
13. This can be made up to 1 day ahead.

flour, polenta, butter, salt, weight parmesan, egg, freezing water, eggs, egg yolks, cream, salt, weight ham, weight spinach, tomatoes

Taken from tastykitchen.com/recipes/main-courses/ham-tomato-and-spinach-tart/ (may not work)