It's Potluck week again at I Heart Cooking Clubs - where you simply have to cook a dish from any of the previous featured cooks and food writers.
The dish I've made is one of the best savoury tarts I have ever made, even though I thoroughly bollocksed up the pastry.
It's Diana Henry's cheddar, onion and spinach tart - slowly cooked onions and minerally spinach, topped with a rich savoury cheesy custard. Utterly delectable.
Unfortunately, when I was completely committed to making this, I realised that I didn't have nearly enough plain flour for the pastry. So I ended up having to use 175g of wholemeal self-raising flour to make up the quantity. Bad Idea. It ended up expanding so much that the filling overflowed and stuck to the tin and made a considerable mess.
That aside, the only change I made to the recipe was adding a good grating of nutmeg, because I am constitutionally incapable of making something cheesy and spinachy without adding nutmeg. And even with the lovely sharp cheese and strong mustard, the nutmeg flavour did carry through. And it was good.