Feta, California Prune & Pine Nut Tart
Makes: 6Prep Time: 20 minsCook Time: 40 mins
INGREDIENTS
- 4 10' wholemeal tortilla wraps
- 130g California Prunes, chopped
- 30g roasted pine nuts
- 5 free range eggs
- 300ml semi-skimmed milk
- 200g 0% fat Greek yoghurt
- 2 spring onions
- salt to taste
- pepper to taste
- oregano to taste and as garnish
DIRECTIONS
- Place the tortilla wraps into a non-stick baking tray with high sides, I use one from Kitchen Craft in the Masterclass range.
- Place the tortilla wraps into the oven for 10 minutes to warm up and to allow you to push them into the side to help replace the pastry element.
- Meanwhile whisk together the eggs, milk and yogurt. Season with a little salt and pepper.
- Remove the baking tin from the oven and leave to rest for a minute.
- Dice the Feta and California Prunes and place in the base of the tart. Top with the chopped spring onions, then pour the egg mixture in.
- Finally before baking scatter over the roasted pine nuts then bake for 40 minutes at 160°C until the egg mixture is firm.
- Garnish with oregano.
AUTHOR
Peter Sidwell
California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results.
Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement.
Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.