Smoked haddock and spinach tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put a the baby spinach in a colander over the sink, pour over boiling water to wilt, then squeeze out all the liquid.
2. In a bowl, mix the full-fat crème fraîche with 1 large beaten egg. Stir in the haddock, lemon zest and spinach. Season well.
3. Spoon the mixture into the pastry case. Place on a baking sheet and cook for 20 minutes or until the filling is softly set and the pastry golden.
4. Set aside to cool slightly, quarter and serve with a mixed salad.