INGREDIENTS:

• For the cheese biscuit crust:
• 560g cake flour
• 5ml salt
• 5ml cayenne pepper
• 375g butter, soft
• 250g cheddar cheese, grated
• For the filling:
• 20ml olive oil
• 500g courgettes
• 500g spinach
• 100g onions, chopped
• 200g cubed Danish feta
• 500ml cream
• 4 eggs
• Salt and pepper
• 150g grated parmesan cheese

METHOD:

For the cheese biscuit crust: In a bowl sieve the flour, salt and cayenne pepper. Add the butter and rub into the mixture.

Add the cheese and place in a mixing bowl, and with the paddle attachment mix until the mixture comes together.

Grease a 26cm spring pan.

Roll out the dough on a flat surface to about 5mm and line the pan with the dough.

Blind bake the tart case for about 20 minutes.

For the filling: Heat up a saute pan and add the oil and onions. Fry the onions until transparent.

Add the courgettes and spinach. Saute the vegetables until the courgettes are firm to the bite. Take off the heat and let it cool down. Drain off the excess liquid.

Place the cream and eggs into a bowl, then add the salt and pepper. Whisk the

mixture.

Add the feta into the vegetable mix and then add the egg mixture. Stir gently as you don't want the feta to disintegrate.

Place the mixture into the tart case. Sprinkle the parmesan cheese on top.

Place into an oven and bake for about one hour at 170C. Make sure that the mixture inside is firm before taking it out of the oven.

Let it cool off slightly before you serve.

SERVES: 12 slices

TIME: 60 minutes