Preheat the oven to 180°C. Grease a 25cm tart tin with Western Star Original Salted Butter

Roll out the pastry onto a floured work surface and then line the tart tin. Wrap in cling wrap and chill in the fridge for 15 minutes

Remove the pastry from the fridge, cover with baking paper, fill with baking beans and blind bake for 10-15minutes. Remove the beans and paper and bake for a further 2-5 minutes, until golden

Place the mushrooms onto a baking tray, season with the thyme, salt and pepper. Drizzle with olive oil and bake for 5-7 minutes. Remove and set aside to cool

Heat a large frying pan and cook the spinach in olive oil and nutmeg until just wilted

Mix together the Perfect Italiano Ricotta and wholegrain mustard in a bowl

Spread the ricotta mixture into the tart tin. Layer the spinach and place the mushrooms on top

Whisk together the egg yolks and Western Star Cream in a bowl. Season with salt and peper and mix again. Pour mixture into the tart tin

Bake for 40 minutes, until golden

Serve warm or cold with a side salad