This recipe is from another great book - Karen Martini - Feasting - on page 245
You will need:
3 tablespoons extra virgin olive oil
3 leeks, thinly sliced
1/2 brown onion, finely chopped
2 cloves garlic, finely sliced
sea salt and freshly ground black pepper
300g baby spinach, washed and shredded
2 1/2 tablespoons pouring cream
1 sheet puff pastry, cut into a 30 cm square
6 thin slices pancetta
1/4 bunch chives, finely chopped
You will also need a deep 24cm springform tin and a heavy-based oven tray to make this pie.
Preheat the oven to 220 degrees (fan-forced).
Heat the olive oil in a saucepan over low heat. Add the leek, onion and garlic, season with salt and pepper and cook for 10 minutes.
Place the pastry in the base of a lightly oiled 24cm springform tin ( at least 5 cm deep). Spread the leek mixture over the pastry and 3cm up the sides.
Add the chives and season to taste. Roll the edges of the pastry down to the level of the pie mixture, twisting in a rope-like fashion. Place the tin on a heavy cast-iron tray that has been preheated in the oven (this will keep enough heat under the tart to cook the pastry).
I didn't have a cast-iron tray so I just preheated one of my thick baking trays and placed it on top of it in the oven.
So easy and a great recipe to impress your friends with.
Enjoy! M x