Step 1

Whisk together the flour and salt in a bowl. Cut in the cubed cold butter until the mixture is sandy and resembles breadcrumbs.

Step 2

Add the milk, a little at a time, until the dough comes together. Form into a disk shape, cover, and refrigerate for 30 to 45 minutes.

Step 3

Onto a lightly floured surface, roll the chilled dough (homemade or ready-made) into a circle slightly larger than the baking dish and about 1/8 to 1/4 inch in thickness.

Step 4

Line the baking dish with the pastry, making sure there are no holes. Refrigerate for 30 minutes.

Step 5

Meanwhile, preheat the oven to 375 degrees F.

Step 6

Line the chilled pastry with parchment paper or foil and add baking beans or pie weights. Bake for 15 minutes. Remove the weights and foil or parchment. Let cool while making the filling.

Step 7

Reduce the oven to 325 degrees F.

Step 8

Beat together the milk, cream, and eggs. Stir in the tarragon and salt and pepper.

Step 9

Scatter 1/2 of the shredded cheese in the bottom of the blind baked crust. Top with spinach and beans, then pour the milk and egg mixture over the top.

Step 10

If needed, gently stir the filling to evenly distribue the ingredients, taking care not to damage the pastry.

Step 11

Sprinkle the remaining cheese over the filling. Bake for 20 to 25 minutes, or until set and lightly golden.