Elegant Quorn and Spinach Tart

 For a special meal

Let's Cook!

1. Preheat oven to 350°F
2. To make sauce - Melt 1 Tbsp. of the butter in a small saucepan over MED. heat. Stir in flour, cook and stir 1 minute. Gradually whisk in milk, until smooth. Stir in mustard. Bring to a boil, whisking constantly, until thickened. Reduce heat, simmer 1-2 minutes. Remove from heat; cool slightly. 
3. Place remaining butter in a large frying pan over MED.-HIGH heat. Add onion, garlic, Quorn™ Tenders and tarragon; sauté 5 minutes, or until onion in softened. 
4. Place spinach in large bowl. Add the Quorn™/onion mixture. Stir in the ricotta; season with salt & pepper. Stir in egg yolks and mustard sauce and set aside. 
5. Take one sheet of filo pastry and brush top side with oil. Carefully press (oil-side up) into a greased 8-inch springform pan, allowing the corners to overhang the top. Repeat with another FIVE sheets of the filo dough, overlapping them in the tin to cover the base and sides. 
6. Spoon Quorn™ mixture into filo-lined pan. Gently press remaining filo sheets over the filing; brush with oil. Fold the overhanging pastry back over the top, brush with more oil and bake for 45 minutes or until the pie is golden and feels firm in the middle. Let stand 10 minutes before serving.