pastry rules

Here it is. The truth, like you've (almost always) heard it before. Most chefs don't make their own pastry. I know. shocking. If they do they're as proud of it as you would be. Puff pastry especially. I used to bake croissants for the shop, every saturday. I had to start the night before, rolling out butter, and layers and layers of pastry, folding and rolling, every few hours, panicking about the ambient air temperature, and in the end be rewarded with beautiful flaky little delicacies, yes, but were they worth it? Marginally, maybe. If I had charged what they had taken in (wo)man hours they would have been hundreds of pounds! Pastry can be fun to make, and certainly I would always make my own shortcrust, but most of the time life is too full of other more valuable things to be doing (like reading the paper - oh if only...)
So, puff pastry from the shops is ace. And such a great cheat dinner, as most of you probably already know. This is not a life changing, unusual recipe. Just what we had for dinner last night, and it was tasty, and everyone liked it, even the baby.
So here it is: Spinach, egg and sausage tart.

One block of puff pastry, rolled out to fit a large-ish baking tray, which has been well oiled. Preheat the oven to 190 degrees.
In a large non stick pan sauté one chopped onion, half a dozen butcher's sausages, snipped into chunks with scissors, one courgette peeled into ribbons and a handful of chestnut mushrooms. cook on a medium heat until all is browned and sizzling nicely. In a separate pan wilt a large bag of washed spinach down, then drain thoroughly.
Spread a tablespoon or two of pesto over the base of your pastry, cover with the spinach and then the sausage mix. Ensure it is evenly spread, then crack half a dozen eggs into pockets all over the tart (we   had the lovely luck of loads of double yolkers in our box of eggs, which pleased Matilda no end). Grate a little cheddar all over this, and sprinkle with thyme (or any other fresh herbs you have to hand - sage or a little rosemary will do too). Bake for about twenty to thirty minutes, until the eggs are set and the pastry has risen and is golden and crispy. Serve on its own, with PSB (purple sprouting broccoli - I can never be bothered to write all that :) or a simple salad. Even nicer the next day, cold, but it never lasts that long in our house!