Egg and Soft Cheese Pie

To make the pastry, mix the flour and a pinch of salt in a bowl. Create a well in the middle and add the yeast, sugar and 50 ml lukewarm water. Mix well, sprinkle with some flour from the edge then cover and leave to rise in a warm place for around 15 min. Add approx. 100 ml lukewarm water to the pre-dough and knead into a smooth pastry using your hands or a mixer with dough hooks. The pastry should come away from the sides of the bowl. Cover and leave to rise for another 45 min.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking dish with grease-proof paper.

Fry the garlic and shallot in a pot in the butter. Add the spinach, allow to wilt and allow the liquid to evaporate and then remove the pot from the heat.

Mix together the eggs, crème fraîche and the cream and season with salt, ground black pepper and nutmeg.

Roll the pastry out on a floured work surface slightly bigger than the baking dish. Allow the edge to spill over the edge a little.

Pierce the base with a fork and spread with the spinach mixture. Pour the egg mixture over the top and shake the dish gently to spread everything evenly. Sprinkle with the nuts and the cheese and fold the edge in.