Ingredients
-
2.0 cup Spinach
Available in box
-
1.0 cup Grated Pumpkin
Available in box
- 5.0 piece Eggs
-
1.0 bunch Cavolo Nero
Available in box
- 3.0 piece Spring Onions
- 150.0 g Wholegrain Flour
- 1.0 to taste Salt and Pepper
- 75.0 g Butter
- 3.0 tbsp Cold Water
- 1.0 pinch Salt
- 1.0 drizzle Olive Oil
Instructions
- Make tart base: Mix flour and salt, rub in cold butter until breadcrumb texture.
- Add water gradually until dough forms. Rest for 20 minutes.
- Roll out thinly and press into a tart form. Prick base with fork.
- Preheat oven to 180°C.
- Heat oil in a pan, cook cavolo nero, spring onions, spinach, and pumpkin until soft.
- Let vegetables cool slightly, then mix thoroughly with beaten eggs.
- Season with salt and pepper.
- Pour egg mixture into tart base.
- Bake for 30-35 minutes until filling has risen uniformly to the middle and is golden brown.
- Let cool slightly before slicing.
Change how you cook
Get your first box and connect to the seasons and the land!
This weeks box stars
Carbassa
Topinambo
Enciam
Maravella
Pak Choi
Espinacs
Broccoli
Farigola
Col Kale
Cavolo Nero