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.

Ingredients.

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

4 eggs

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.