Preheat the oven to 200'C.
Wash the spinach, drain well and remove the stems.
Melt the butter in a hot pan and when it starts to foam, add the spinach and cook gently for 2 minutes. Drain thoroughly.
Butter your tart tin and line with parchment paper. Press the puff pastry into the mould, prick the base and then bake for 10 minutes.
Mix the eggs with the cream and milk. Season with salt and pepper. Spread the spinach in the bottom of the tart and pour the egg and cream mixture on top. Top with rounds of goat's cheese.
Bake for 30 minutes, until the top is golden brown and serve with a watercress salad.
«If using frozen spinach, cook in water and squeeze well to completely drain all liquid. »