Ingredients
- 2.0 cup Spinach
- 1.0 cup Grated Pumpkin
- 5.0 piece Eggs
- 1.0 bunch Cavolo Nero
- 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
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This weeks box stars
Fennel
Zucchini
White
Mint
Zucchini
local
Lettuce
Ox Tongue
Onion
Red
Parsley
Italian Giant
