Instructions: Preheat the oven to 180 C/350 F/gas mark 4 and put in a baking tray to heat.

Roll out the pastry nice and thin and use to line a 20x4cm (8x1 1/2 inch)

greased fluted metal flan tin with a removable base.

For the filling, melt the butter in a large pan and saute the onion and garlic until they are tender. Add the spinach and continue to cook until it has wilted. Transfer the mixture to a sieve and press it hard with a spoon to squeeze out most of the moisture.

Turn it out on a board, season it with a little salt, pepper and nutmeg, then chop it coarsely. Spread the spinach mixture over the pastry base and crumble the Roquefort on top.

Mix the eggs and creme fraiche with the lemon juice, and maybe, some pepper. Dont add salt as the Roquefort is slightly salty.

Pour the cream mixture all over the spinach and Roquefort filling and scatter the Cheddar on top.

Bake the tart on the hot baking tray for about 40 minutes or until the filling and pastry are cooked through. If the tart starts to colour too much, simply cover with a sheet of tin foil.

Remove the tart from the oven and leave to cool slightly. Serve warm with some mixed salad leaves.

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