Method
Make the pastry and roll out onto a lightly floured work surface. Line a tart tin, cover with cling film and chill in the fridge for 15 minutes.
Then cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10 minutes. Remove the paper and beans and bake for an additional 10 minutes. Place the mushrooms onto a baking tray and sprinkle over the thyme, drizzle over one tablespoon of olive oil and season. Bake for 5 minutes.
Heat the remaining tablespoon of oil in a large frying pan, add the spinach and cover with a lid and cook until the spinach has just wilted.
Place the ricotta in a bowl and add mustard, nutmeg, salt and pepper and mix well. Spoon the mixture into the tart case, top with wilted spinach and carefully place the roast mushrooms on top.
Place the egg yolks and cream into a bowl, season and whisk together. Pour the egg mixture into the tart case and bake for 20 minutes.
Serve with collard greens (a mixture of spinach, cabbage and rocket with garlic, lime juice, smoked paprika and olive oil and milk)