Spinach and chard tart and unexpectedly some biscuits

Ideal for a snack, ideal for a lunch box, ideal for a comfort of homemade tart in a very long month such as January is.
 
Spinach and chard tart

Ingredients:
For the pastry:
- 200g all purpose flour
-  125g chilled butter cut in small cubes
- 1/2tsp salt
- 1 yolk
- 2 tbsp cold water

For the filling:
- 50g of butter
-250g of mixed spinach and chard leaves
- 3 banana shallots peeled and finely chopped
- 2 cloves of garlic crushed
- 1 tsp dried thyme
- 1 tsp lemon thyme (leaves only)
- salt and pepper

For the cream & cheese mix:
 - 3 eggs
- 250ml soured cream
- 25g pecorino cheese grated 
- 125g of mozzarella or feta (a packet from any supermarket)
- salt and pepper

Let's do it:
Pastry - sift flour and salt into a bowl, add butter and with your fingers rub until fine breadcrumbs. Next add the yolk and water, bring together and wrap in cling film, chill for a half an hour.
On a dusted with flour surface roll the pastry so it bigger than your 25cm tart baking tray. Line the pastry in the tart tray, cut off the excess of the pastry and prick the base with a fork, chill for 30 minutes. When chilling preheat the oven to 190C (fan assisted) Next line the pastry with a baking paper and baking beans. Bake for 15 minutes then remove thepaper and beans, bake for 5 more minutes and leave to cool.
Meanwhile for the filling melt the butter with a little bit of oil add shallots, garlic and dried thyme and lemon thyme - fry on a low gas for around 5min. Keep gradually adding the leaves until wilted and season well. Leave to cool.
In a bowl lightly beat eggs, add soured cream, cheese, salt and pepper and beat well.
Scatter over the tart case greens and pour over the creamy mixture. Torn mozzarella ball with your fingers or if using feta crumble feta with your fingers and arrange bits evenly on the top.
Bake for 25 minutes until golden and set. Great with a simple salad or as a part of a bigger meal with boiled potatoes. Enjoy!

And here is some little extra from the remained excess pastry - biscuits! Hurrah!

Now for the pastry we cut off - I personally do not like throwing away anything so if you want some biscuits for a dessert and little to do add to the remaind pastry 1 tbsp of muscovado sugar, 1/4 tsp of vanilla essence and optionally a little bit of any colour (red for me) food colouring paste and then quickly bring it together and chill until you are done with the tart and it's in the oven. Next roll the pastry on the lightly floured surface and cut individual biscuits using whatever shape of biscuit cutter.
Bake in 160C (fan assisted) for 10-12 minutes.
Here you are not much more work and lovely biscuits to accompany your weekend cuppa:)