Spinach, mushroom and cheese tart for Pesach

Heat oven to 200°C (180°C fan). Put the butter or margarine in a bowl with the dry ingredients and rub together.
Add the beaten egg, and mix until the mixture begins to clump together. Gather into a ball with your hands, and knead well until smooth and free from cracks.
Flatten the dough into a block about 2cm thick. If not using immediately refrigerate until using.
Roll it out until it is about 1cm thick and use it to line a 25cm tart tin or dish. Refrigerate until firm — about 30 minutes and then line the tin with baking parchment and baking beans and bake the case until it is lightly golden – this should take 15-20 minutes with the beads in and a further 5 once you have removed them. The pastry base should be pale and sandy and the borders slightly brown/beige.
Leave to cool in the tin on a wire rack.
For the filling: cook the spinach, mushroom and onion in a large pot with 2tbsp of olive oil. Stir until all the water from the vegetables has cooked off. Cool a little.
Whisk the eggs with the crème fraiche. Add the cheese and season with salt and pepper. Add this to the vegetables and mix. Pour the mixture into the blind-baked tart base and cook for 30 minutes at 180°C.

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