Spinach Tart

Preparation:

Preparation: Butter a removable mold of 22 cm in diameter. Roll out two thirds of the dough with a rolling pin and line the buttered mould. Leave to rest for thirty minutes in the refrigerator. Thaw the spinach over low heat in a covered saucepan. Beat three eggs with a fork, add the white cheese, Parmesan and cream. Add salt and pepper, add two large pinches of nutmeg and mix. Beat the remaining egg with a fork. Roll out the rest of the dough and cut a disc the size of the mold. Heat the oven to 200 degrees (thermostat 6). When the spinach is thawed, drain and squeeze as much water as possible. Salt and pepper them and mix them with the cheese preparation. Pour the mixture into the mould, cover with the pastry disc, brush the edges and the lid with beaten egg. Seal the cake by pinching the edges, make a hole in the middle of the lid and keep it open with a cardboard tube. Decorate with pasta shapes made from the cutouts. Place in the oven and let it cook for forty minutes; if the pasta colors too quickly, reduce the temperature. To serve, remove the cardboard chimney and gently unmold the cake.