1 garlic clove, lightly crushed
350g/12oz flat mushrooms
400g/14oz baby spinach leaves
500g/1lb 2oz baby spinach leaves
3 sprigs thyme, leaves only
1 tbsp grainy mustard
salt and freshly ground black pepper
freshly grated nutmeg, to taste
2 tbsp olive oil
butter, for greasing
25g/1oz butter
300ml/11fl oz double cream
3 free-range egg yolks
250g/9oz ricotta cheese
400g/14oz ready-made shortcrust pastry