Spinach and ham tart

Preheat the oven to 200 ºC. Rapidly sauté the spinach in the 15 ml butter until it begins to wilt. Squeeze out the liquid and chop the spinach. Melt the 30 ml butter in a small saucepan, sprinkle the flour on top and heat for a minute while stirring. Remove from the heat and gradually beat in the hot milk until smooth. Return to the heat, bring to the boil and simmer, stirring until the sauce thickens and is cooked. Season and allow to cool slightly. Beat the eggs and stir in a little of the hot white sauce. Add the egg mixture to the remaining white sauce, mix well and season with salt and black pepper.
Line a 32 x 22 cm baking tin or shallow ovenproof dish with the puff pastry. Scatter the spinach and ham over the pastry and pour over the sauce. Place in the oven, reduce the temperature to 190 ºC and bake for 25-30 minutes until the puff pastry is cooked and pale brown.
Makes 6-8 slices.