* Serves 2
2 pre-rolled sheets savoury short-crust pastry
200g frozen spinach, squeezed to remove excess moisture
1/4 cup cream
1 egg
1/4 tsp ground nutmeg
sea salt and freshly ground black pepper
1. Use the pastry to line a 2 x 1-cup capacity heart-shaped or round tart tins. Prick bases with a fork and
chill for 30 minutes. Stamp out 6 small heart shapes from pastry off-cuts place on a baking sheet and chill well.
2. Preheat oven to 200C. Line tart shells with foil and fill with baking beans. Bake pastry hearts and tarts for 15 minutes. Remove hearts to a wire rack to cool. Remove foil and beans from pastry shells, then return pastry to the oven for 5 minutes more. Remove and reduce oven temperature to 170C.
3. Puree spinach and egg in a blender. Stir in cream and nutmeg and season well with salt and pepper. Pour this mixture into the pastry shells. Bake for 25-30 minutes or until the filling is set.
4. Reheat gently to serve decorated with heart cut outs.
