Creamy ham and spinach puff tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking sheet in. Roll the pastry out and line the base and sides of a 30cm x 20cm Swiss roll tin with it. Prick the base all over with a fork and chill.
2. Heat the oil in a frying pan over a low heat and cook the onion for 5 minutes until softened. Transfer to a bowl, then tip the spinach into the pan and cook, stirring, until wilted. Remove from the pan, squeeze out any excess water and chop. Put in the bowl with the onion to cool.
3. Beat together the crème fraîche, eggs and half the cheese and season.
4. Spread the spinach mixture onto the pastry, then pour over the creamy egg mixture and top with the torn slices of ham and the remaining cheese. Bake for 15-20 minutes until the pastry is puffed and the filling set and golden. Serve with a crisp salad.