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Chicken and spinach tart

Serves: 4
Ingredients
Spinach, fresh, chopped 500 gm
Chicken breast, minced 350 gm
Onion, chopped 200 gm
Garlic, chopped 100 gm
Parsley, chopped 100 gm
Milk, full cream 200 ml
Egg, whole 6 pc
Nutmeg a pinch
For the crust:
Flour 150 gm
Butter, room temperature 40 gm
Beans, dried 500 gm
Method
For the crust, mix flour and butter into a stiff dough with water.
Place pastry roll on a flour-covered table to coat and then place into a flat tart mould (10 inches).
Prick the base of the tart with a fork; put in a plastic film filled with dried beans (so it does not rise up during baking).
Bake at 200°C for 15 mins; remove from oven. Take out the film with the seeds and re-bake tart shell alone for another 8 mins. Remove and set aside.
For the tart filling, heat oven to 200°C.
Place a large non-stick pan over medium heat then add the onion and garlic. Cook until slightly brown.
Add minced chicken; cook for 5 mins. Add fresh spinach and chopped parsley; cook.
Check seasoning and allow the mix to cool in a strain to remove excess water.
Meanwhile, take a mixing bowl and combine milk with egg. Whisk together and add a pinch of nutmeg.
Fill the mixture into the tart shell and spread evenly. Bake in oven for 25 mins at 180°C. It is ready if dry and spongy.
Cool, cut and serve.
Per Serving: 372 Calories; 16g Fat; 22g Protein; 34g Carbohydrate; 132g Dietary Fibre; 200mg Cholesterol; 350mg Sodium