Candice's winter-warming vegetable and cheese tart

There’ll be no soggy bottoms in the kitchen today as Bake Off champion Candice Brown joins us in the kitchen. Today she’ll be whipping up a winter warming tart - perfect for the weekend.

Ingredients

Jar of artichokes in oil and herbs drained150g chestnut mushrooms1 tsp very lazy chopped garlicSalt and pepperI tsp very lazy chopped chilli200g frozen spinach defrosted and excess water squeezed out200g Plain flour1/2tsp smoked paprikaSalt pepperDried parsley100g Cold Unsalted butter cubed1 egg yolk3-4 tbslp Cold water4 eggs½ cup Double cream½ cup Whole milkSalt pepperFresh parsley1/2tsp paprika150g grated gruyere cheese50g Parmesan25g pine nuts

Method

Place the drained artichoke, mushrooms, garlic, chilli and seasoning in a baking tray and cook for about 20 mins 180c, stirring once during

In a bowl add the flour, salt, pepper, paprika, dried parsley and mix together

Add the cubed butter and rub together until breadcrumbs

(Or add all to a food processor and blitz until comes together) add cold water 1 tblsp at a time until have a soft but firm pastry

Roll out to about 3mm and lay into a round loose bottom tin, pushing in edges. Prick with a fork and place in fridge for 20 mins

Remove artichoke mix and allow to cool

Line the pastry with scrunched up baking paper fill with baking beads and bake blind for 20mins 180c

Remove paper and beads and bake for further 10-15 mins

In a large bowl mix together eggs, cream, milk, seasoning, grated cheese

Egg wash the cooked pastry base then layer the artichoke and mushroom mix with spinach and then fill with the egg and cheese mix- mix lightly with a fork

Top with Parmesan and pine nuts and bake for about 35-40 mins until firm but a slight wobble in the centre