Prepare the pastry dough as directed (add in 1/8 tsp of pepper to the dough), then divide into 4 discs. Wrap and chill for 30 minutes. Roll out each disc and place into a greased mini tart pan - ensure there are no cracks up the sides (or the filling will leak out). For a rustic look, don't trim the edges flush with the pan. Place shells in fridge for 30 minutes to firm up.

To 'blind bake' the shells, line each with some foil and place in pie weights or dried beans up to the top of each pan. Place all 4 tart pans on a baking sheet and bake at 400°F for 15 minutes, remove foil/weights, and continue baking for another 8 minutes or until crusts are golden. Remove from oven and set aside while you make filling.

In a large skillet heat oil and saute mushrooms and shallots until they are golden brown and aromatic. Add the spinach and continue to stir until it just wilts, about a minute. Scrape mixture into a sieve and allow any excess moisture to drain off.

In a bowl, mix together the cream, eggs, salt, pepper and nutmeg until well blended.

Divide the spinach mixture among the 4 mini tart pans, spreading out into an even layer, then top with the cream mixture.

Sprinkle some goat cheese into each pan then bake for another 18 minutes, or until filling is just set. Serve warm or at room temperature.