Annabel Langbein Spinach Tart

Does anyone have this recipe please! Its in the Free Range in City Book.Thanks.

GOOGLE and you will find

No need.and I didn't get it from Google.

Here you are grouch, from Annabel Langbein’s book.

SENSATIONAL SPINACH TART
If you don't have five minutes to whiz up pastry in the food processor, use frozen savoury pastry sheets.

Makes 2 medium tarts – freeze 1 for later.

Food-Processor Pastry:
2 cups flour
½ tsp salt
150g butteror75g butter and 75g lard
about 4 tbsp cold water

Preheat oven to 200°C and line two 26-28cm loose-bottomed quiche dishes with baking paper.
Place the flour, salt and butter or butter and lard in a food processor and whizz to fine crumbs.With the motor running, add the water a little at a time, adding more if necessary until mixture comes together in a ball.
Press pastry into the base and sides of the quiche dishes, cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 12-15 minutes).
While pastry cooks, prepare the

Filling:
1 cup (250g) cream cheese
6 eggs
1 cup cream or milk
2 tbsp pesto
2 spring onions, chopped
2 tsp horseradish sauce
1 cup grated cheese
4-6 heads fresh spinach (use as much or as little as you like)
saltandground black pepper
¼ tsp freshly grated nutmeg

Blend together the cream cheese, eggs and cream or milk.Add pesto, spring onions, horseradish, cheese, spinach, salt, pepper and nutmeg, blending until the mixture forms a smooth, green puree.
Remove pastry shells from oven and lift off baking paper and baking beans, cooling and reserving for later reuse.
Reduce oven heat to 180°C.our filling mixture into the semi-cooked pastry shells and bake for about 30 minutes until it is set in the centre and lightly golden.
Serve warm or hot.
To reheat from frozen, remove from freezer at least 1 hour before serving and place on an oven tray lined with baking paper. Bake at 160°C until warmed through (about 15-20 minutes).:-))

Thank you so much.