Slice the white part of the leek
into thin rounds. Steam until tender. Line a loaf pan with oiled
greaseproof paper. Place the cooked leek on top,
smoothing it down to make a thin layer. Cook the peas in boiling water and
steam the spinach over them. When the peas are tender, drain
and combine with the spinach, egg, tarragon and nutmeg in a food
processor or blender. Process until pureed. Spoon the pea mixture over the
leeks. Smooth out the top with a spatula. Cook the carrots with pepper,
butter and water until they are tender. Drain off any remaining liquid. Puree the carrots with the flour
in a food processor or blender. Spoon the carrot puree over the
spinach in the loaf pan. Smooth the top with a spatula. Tap the sides of the pan to remove
any air bubbles. Place greaseproof paper over the
pate, then cover with 3-4 layers of foil. Bake in a moderate oven 180°C
(350°F) for 90 minutes. Allow the pate to chill for 2
hours before turning out onto a serving dish.
