Spinach and Basil Tart

Directions

1. 1
   Pastry: Sift flour and salt together, then rub in butter until the mixture resembles breadcrumbs.
2. 2
   Add sufficient iced water to make a stiff dough, then roll out thinly.
3. 3
   Take a buttered 25cm (10 inch) tart plate and line it with the pastry, trimming the edge and pricking it all over with a fork.
4. 4
   Put in a 180C/350F oven for 15 to 20 minutes, until just cooked.
5. 5
   Filling: Thaw the spinach as instructed on the package.
6. 6
   Beat the eggs with the milk, fold into the spinach with the basil, add salt and pepper to taste and pour into the pastry shell.
7. 7
   Make a pattern with the anchovies, tomato slices and capers, finish with the nutmeg and put back into the oven at 180C/350F for a further 30 minutes or until the filling is firm.
8. 8
   Decorate the centre with a sprig of fresh basil.
9. 9
   Serve either hot or cold.