250g plain flour, plus extra for dusting
125g chilled unsalted butter, cubed, plus extra for greasing
3 eggs, plus 1 yolk
100ml cold water
250g spring greens
200g hard goat’s cheese, grated
10g fresh basil leaves, chopped, plus extra leaves to garnish
10g fresh mint leaves, chopped
10g fresh flat-leaf parsley, chopped
80ml single cream
sea salt and black pepper
large oven dish
In a large bowl, combine the flour and butter, and add a pinch of salt. Rub the butter into the flour, using the fingertips, until completely integrated. Stir in the egg yolk and water, and bring together into a dough with one hand. Wrap the dough in an airtight wrap and leave to chill for 1 hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the oven dish with butter. On a surface lightly dusted with flour, roll out the pastry dough to fit the dish. Cover the pastry case with baking paper and fill with baking beans. Bake for 10 mins, then remove the baking paper and beans, and allow to cool. Turn the oven to 180°C/160°C fan/gas mark 4.
Place the spring greens in a microwaveable bowl with 1 tbsp of water. Cover with a microwaveable lid and microwave for 2 mins until the greens have wilted. Rest in a sieve to drain.
In a large bowl, whisk the eggs, cheese, herbs, cream and cooked spring greens together, then season with pepper.
Fill the pastry case with the egg mixture and bake for 20-25 mins until the filling is firm. Allow to cool, then serve, garnished with the additional basil leaves.
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