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You'll need a 24cm diameter flan tin.
For the crust:
100g grated carrots
100g rolled oats
100g wholemeal flour
1 tsp baking powder
For the filling:
small bunch of chard with stems chopped separately
2 tbs olive oil
2 chopped onions
2 crushed garlic cloves
2 large eggs, beaten
parmesan (or alternative) to taste
50 ml milk
sprig of parsley, finely chopped
salt and pepper
Mix the carrots, oats and butter.
In a separate bowl, mix the flour, baking powder and salt then add to the carrot mix and combine to form a dough.
Press it into your tin and chill in fridge for 1/2 hour minimum.
Bake in a hot oven, 200C/gas 6 for 15 minutes.
Heat the olive oil in a large pan and saute the onions slowly till they start to caramelise.
Add the garlic and chopped chard stalks, and - a couple of minutes later - the chard leaves. Cook until the chard has wilted.
Put the chard mixture into a bowl and combine with the eggs, milk, parmesan, parsley, salt and pepper.
Pour into the tart crust and bake for a further 20 minutes at 180C.