Pastry

Place the butter, flour, grated cheese and salt in a food processor and blitz to a crumb. Add the egg and blitz again until a dough forms. Shape the dough into a disk and wrap with baking paper, refrigerate for 2 hours.

Heat the oven to 180ºC regular bake.

On a lightly floured surface, roll out the dough into a circle roughly 4mm thick. Gently roll the pastry up and around the rolling pin and carefully unroll it over a 23-26cm loose bottom tart tin. Press the pastry into the sides and edges of the tin, if need be, cover any cracks with extra pastry. Use a sharp knife to trim off the excess dough.

Place a sheet of baking paper over the pastry and fill with pastry weights, alternatively you can use rice or dried beans. Bake the pastry for 20 minutes, then remove from the oven and carefully take out the baking paper and weights. Return to the oven for 6-8 minutes until lightly golden.

Filling

In a large bowl, whisk together the eggs, cream, herbs, garlic, salt and pepper. Thinly slice the potatoes and red onion and set aside.

Place the spinach in a large colander and pour over 1.5L of boiling water. Set aside to cool then squeeze out any excess liquid.

Fill the pastry with layers of spinach, potato, onion and large chunks of hot smoked salmon. Pour the egg mixture over the filling and carefully transfer to the oven.

Bake for 35-40 minutes or until golden and the egg mixture has set.