Spinach, red pepper and goat’s cheese tart

Add the flour, xanthan gum and a pinch of salt to a large mixing bowl and stir. Add the cold cubes of butter to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs. You can do this in a food processor too.

Beat the egg with 1 tsp cold water. Add to the mix and use a fork to start to bring the mixture together. It will start to form a sticky dough.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough, squishing it well with your hands. You should be able to pick the dough up easily without it being too sticky. Wrap the pastry in clingfilm and chill in the fridge for 30 mins, until firm.

Preheat the oven to 180°C/160°C fan/gas 4. Dust a work surface and rolling pin with flour then roll the pastry out to about 5mm thick. Carefully lift the pastry into a 26cm tart tin and gently press it into the edges. Trim any excess. Prick the bottom of the dish with a fork, lay a piece of baking paper on top and fill with baking beans (or use raw rice or lentils). Bake for 10 mins, then remove the baking beans and paper and return to the oven for another 5–10 mins until the pastry edges start to go golden.

To make the filling, melt the butter in a large pan and add the garlic. Fry for 1 min, then add the spinach, stirring for 2–3 mins until it wilts. Discard any excess water. Add the eggs to a large bowl with the milk and double cream and beat to combine. Add the cooked spinach, roasted peppers, 100g of the goat’s cheese and season. Mix well.

Remove the pastry from the oven and pour in the filling, being careful not to let it overflow. Make sure the spinach and cheese are evenly distributed, top with the remaining cheese and then bake for another 35–40 mins until the quiche is golden on top and the filling no longer wobbles. Serve hot or cold.