Here is another one of my favourite and reliable vegetarian dishes. Although the original recipe for this called for the use of frozen puff pastry, I think that once you have made this, you will agree this pastry is a much better option.
2 1/2 cups Plain Flour
1 tsp salt
225g unsalted butter, cold and cut into cubes
1/4 – 1/2 cup ice cold water
80g cream cheese, room temperature
1/3 cup extra light cream
250g Frozen chopped spinach, thawed and drained
1/2 cup grated cheddar (gruyere or a strong tasty cheese also works well)
1/4 cup grated Parmesan
4 to 6 shallots, thinly sliced (about 1/2 cup)
1/4 tsp salt
1/4 tsp pepper
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse breadcrumbs. With machine running, add ice water in a slow, steady stream through feed tube*. Pulse until dough just comes together without being wet or sticky. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten dough into a disc and wrap in plastic and refridgerate for at least 1 hour. Dough may be stored, frozen, up to 1 month. Roll dough out to about 4-5mm in thickness and line your chosen baking tin trimming the edges. You can par bake this at this stage – blind bake for 7 minutes, remove paper and weights and bake for further 7 minutes. I have never done so using this pastry.
Preheat oven to 220°C.Beat cream cheese in medium bowl until smooth.Gradually beat in cream and eggs. Mix in remaining ingredients. Pour mixture into prepared crust.
Bake until crust is golden brown and filling is set, about 25 minutes. Allow to cool in tin for 10 minutes before serving.
* As a general rule of thumb when adding fluid to a pastry mix, add in small amounts as you may not require the full amount quoted in the recipe.