Leek and spinach tart

1. Drain the spinach well, squeezing between two plates to extract all the moisture, or dry off in a pan over a low heat.
2. heat the oil in a pan and cook the leeks until soft.
3. Stiri in the spinach and cook for 1 minute.
4. Set aside to cool.
5. roll out just under half the pastry to a 8 and a half inch round and lift on to a baking sheet.
6. Spoon the spinach and leek mixture over the pastry to within 1 inch of the edge.
7. cut the cheese into slices and arrange over the spinach mixture.
8. Brush pastry border with water roll out the remaining pastry to a round, large enough to fit over base.
9. Trim and press edges together to seal.
10. Decorate top and edges by marking with a sharp knife, taking care not to cut right through the pastry.
11. Pierce a hole in the top to allow steam to escape.
12. chill for 30 minutes.
13. set oven to 220c, 425°F, gas Brush pastry with beaten egg to glaze.
14. bake for about 20 minutes until puffed and golden brown.
15. Serve hot or cold with a salad.