Ingredients for one tart:

• 300g fresh spinach
• 1 Boursin cheese
• 2 eggs + 1 yolk
• A little cumin 
• A little salt
• Grated Gruyère, small bag (150/200g)

Remove the stems, wash, rinse and chop finely.
Blend the Boursin with the eggs, salt and cumin.
Add the spinach and the Gruyère.
Roll out the puff pastry thinly, leaving enough edge to fold over outside the dish, then lay it in the dish.

Pour in the filling and seal as best you can (by folding the puff pastry toward the centre).
Brush with egg yolk.

Bake for 33 minutes at 180°C with the fan setting.
Finish for 10 minutes on bottom heat.

Thank you Arlette for your wonderful recipe!!!!