This is such a delicious, summery tart to have for lunch. You can follow the recipe or used your own leftover veggies. Insert chorizo / lardons or take those out completely if you fancy vegetarian.
Serves 4-6 people
If you are vegetarian, you can replace the meat with another vegetable such as peas or leaks.
1-2 onions, thinely sliced
2 garlic cloves, minced
250g of spinach, washed
100g lardons / chorizo
2 cup of oats
salt & pepper
4 tbsp cold water
1 tart mold
Start by making the oat pastry. In a food processor or Nutribullet, blitz the oats to a powder.
Add cold, chopped butter and salt and blitz again.
Add the cold water and mix - it should form a ball. Add another tbsp of water if required. If you don't have a food processor, you can do all of these parts by hand. (apart from turning the oats to a flour).
Pop the dough in the fridge to rest and put the oven on 190C fan.
In a frying pan, fry off the onion and garlic in olive 0il. Once they start to go translucent, add the meat and fry until slightly browned.
In a saucepan, cook down the spinach in a bit of water. Once wilted, drain the excess liquid.
In a bowl, add cooled spinach, crumbled feta, eggs and milk and mix until combined. Season with salt & pepper.
Take the pastry out of the fridge and grease the tart mold. Flatten the dough and using your fingers, press the dough down into the the mold up to the edges. This might take a little while but it works! Then prick the base all over with a fork.
Bake for 10 minutes without the filling.
Remove the case from the oven and add the filling. Bake for 30 mins.
Serve immediately or allow to cool. Keeps well in the fridge for a few days.