This beautiful, adaptable, portable tart could barely be easier and always seems to please everyone. It's as perfect for a picnic as it is for a casual dinner, and the best part is that I can usually rustle it up without going to the shops. I love the nutty, short crust, so like to make it on the thick side, but feel free to make a little less if you prefer. As for the greens, rainbow chard, silverbeet, and spinach would be my first choices, but use any other greens you can find in abundance; either at your local markets or in your garden (asparagus is particularly beautiful at the moment). I tend to keep a jar or two of marinated goats cheese in the fridge, but this could easily be replaced by feta or even camembert. As with anything as simple; you will be rewarded for using the very best eggs, greens, and cheese you can find. For me there is nothing quite like serving a tart made with eggs from our own chickens and greens from the garden!
Tart of Goats Cheese and Garden Greens (GF)
For the crust:
140 g (gluten-free) oat flour (see notes)
80 g whole almond meal
4 tbsp corn flour
1 tsp sea salt
5 tbsp coconut oil, at room temperature
4 tbsp iced water
For the filling:
5 extra-large organic eggs, at room temperature
120 g marinated goats cheese
1 tsp dried oregano
1 tsp dried chilli flakes
1 tsp grated nutmeg
Extra virgin olive oil
4 spring onions, finely chopped
1 - 2 large garlic cloves, sliced
350 g rainbow chard, or other garden greens (washed and stripped from the stem)
Sea salt and black pepper
Combine the flours and sea salt in a bowl. Add the coconut oil and water. Mix together with your hands, bringing together until a dough forms, adding more oat flour or water if the dough feels too wet or dry. Form into a flat disc, wrap in plastic, and chill for about 30 minutes.
Preheat the oven to 180C/350F.
Press the dough into a 22cm tart case. Prick the base with a fork and blind bake for about 15-20 minutes (no need to weight), till the crust is golden and cooked through. Reduce the oven to 170C/325F.
Whisk the eggs in another bowl and crumble in the cheese. Season with the oregano, chilli, nutmeg and a generous amount of salt and pepper. Set aside.
Heat a large frying pan over medium-high heat, add a glug of extra virgin olive oil and fry the spring onions and garlic, till golden – about 4 minutes. Add the rainbow chard (in batches depending on the size of your pan) and season with salt. Stir gently until the greens have wilted. Remove from the heat and add to the egg mixture, stirring till well combined.
Pour the filling into the baked tart shell and bake for 30-35 minutes, until the filling is set and golden.
Allow to cool before removing from the tin and serve at room temperature.
You should be able to find oat flour at a good wholefoods store, but it’s super-easy to make your own. Just weigh the oats and grind in a coffee/spice grinder.
This isn’t the sort of ‘pastry’ you can make ahead. If you leave it in the fridge for much longer than the designated half-hour, the coconut oil will solidify and you’ll need to remove it several hours before lining the tin. It’s easier to make it when you are ready to cook the tart.