Ingredients
Pastry
Filling
Method
Pastry
1.Sieve flour and salt into a bowl. Add butter and lard, rubbing mixture together using your fingertips until you get a breadcrumb-like texture. Add milk, a little at a time, bringing the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 mins.
2.Lightly flour work surface and roll out the pastry to a circle a little larger than top of the tin, approximately 5mm thick.
3.Line the tin with pastry, taking care not to have any holes or mixture could leak. Cover and rest for a further 30 mins in the fridge.
4.Preheat oven to 190°C.
5.Line pastry case with grease-proof paper, then add baking beans and bake blind for 15 mins, before removing paper and beans.
Filling
6.Reduce oven to 160°C.
7.Beat together milk, cream, eggs, tarragon and seasoning.
8.Scatter half the grated cheese in the blind-baked base, top with chopped spinach and beans, then pour over liquid mixture.
9.If required, gently give the mixture a delicate stir to ensure filling is evenly dispersed, but be careful not to damage the pastry case.
10.Sprinkle over remaining cheese. Place in oven and bake for 20-25 mins or until set and lightly golden.
