Smoked pollack and spinach tart

Start with the pastry. Put the flour, salt and butter in a food processor and pulse until the mixture has the consistency of breadcrumbs. Add the egg yolk and then, with the processor running, slowly add the milk, stopping as soon as the dough comes together. Tip out on to a lightly floured board, knead a couple of times to make a smooth ball of dough, then wrap in cling film and chill for half an hour.

Roll the pastry out thinly on a lightly floured surface and use it to line a 25cm loose-bottomed tart tin. Let the excess pastry hang over the edge of the tin. Prick the base in several places with a fork, line with a sheet of greaseproof paper and fill with baking beans or rice.

Bake in an oven preheated to 160°C/Gas mark 3 for 15 minutes, then remove the paper and beans and return the pastry case to the oven for 10 minutes, until it looks dry and cooked.

Lightly beat the egg white and brush all over the pastry. Return the pastry case to the oven once more and bake for another 5 minutes, until golden. This helps to seal the pastry and prevent any filling leaking out. Trim off the excess pastry using a small, sharp knife.

Put the smoked fish in a pan, cutting it in two if necessary to make it fit neatly in a single layer. Pour in enough milk just to cover the fish, then cover the pan and bring to a simmer. Remove from the heat. The fish should be just cooked. If it isn't, turn it over and leave it in the hot milk for a minute or two more. Once it is done, remove the fish from the pan, strain the milk and set aside to cool.

Heat the butter in a pan, add the onions and fry gently until soft and golden brown - this takes a good 15 minutes.

Drop the spinach into a large pan of boiling water and cook for just a minute, until wilted. Drain and leave until cool enough to handle, then squeeze out the water with your hands. Chop the spinach coarsely.

Flake the pollack into a bowl, discarding the skin and any bones, and add the cheese, onions and spinach. Mix well, then put the mixture into the tart case.

Mix 200ml of the strained fish poaching milk with the cream, eggs and egg yolks. Season with salt and pepper and pour into the tart case.

Bake at 160°C/Gas mark 3 for about 40 minutes, until lightly set and browned. Serve warm or cold.