Sometimes I fancy something different for supper, still comforting, but fresher & light and full of flavour.
My hens have been laying well, so eggs I had a plenty, along with the ingredients to rustle up a savoury tart, I call it that, not a quiche, because my delightful brood don’t eat quiche but they love tart
The flavours almost lend themselves to a feeling of ‘end of the summer’ mediterranean favourites encased on a plate.
I serve my tart with a rocket salad, with a honey & mustard dressing.
400 grams of short crust pastry
1 red onion finely sliced
1 red pepper finely sliced
Ham – serrano or cooked ham sliced
tbsp of Capers
feta or crumbly goats cheese
fresh chopped parsley
125 mls dbl cream
S & P.
Pre-heat oven to 180 degrees C.
Line a tart tin with the pastry, I have a great tin with tiny holes in the base, so no need to blind bake,
Layer the onions, pepper, ham & sprinkle over the capers and chopped parsley – I like lots
Add the feta or goats cheese, dotted over the top.
Whisk the eggs, with the cream and season with S & P, pour over the tart.
Bake in the oven for approx 30-40 mins, until fluffed up & golden.