Spread the puff pastry
onto the base of a greased, round baking tin and prick it with a
fork. Blind-bake the pastry by weighing it down with dry lentils or
beans and covering it with a piece of tin foil, then putting it in a
preheated oven at 160° for ten minutes. Remove the beans or lentils.
Wash and prepare half a kilo of fresh spinach. Melt a knob of butter
with a crushed clove of garlic in a tall-sided frying pan. Throw in
the raw spinach, season with salt and grated nutmeg and let it soften
for a few minutes. Pour the cooked spinach onto the pastry and cover
with the single cream that has been mixed with the egg yolks.
grated Parmesan cheese and cook it au gratin in the oven for
15 minutes at 200°C/400°F.