Ingredients

For the pastry

• 140g plain flour, plus extra for dusting
• 70g  butter or vegan equivalent (cold)
• 60ml water

For the filling

• splash of oil, for frying
• 1 large onion, finely diced
• 150g spinach
• 150g roasted peppers, sliced
• 3 large eggs
• 200ml crème fraîche
• 70g feta/blue/cheddar cheese
• 100g pitted black olives, sliced
• 2 cloves garlic, finely sliced
• 20g chopped dill leaves
• ½ tsp pepper

Method – Pastry

• Measure out the flour, add the cold butter chopped into small pieces and crumb using your fingers and thumbs to combine the flour and butter a little. Add the water in a hole in the middle and combine all the pastry ingredients together trying not to take too long.
• Form into a ball and put in cling film in the fridge for at least an hour or until an hour before you wish to use it.

Method – Filling

Remove and you can eat straight away, or leave to cool ….serve with salad.

Heat half a tablespoon of oil in a small frying pan. Add the onion and fry gently for 8 minutes, until soft and translucent. Add the sliced garlic and cook for a further 2 minutes. Remove from the heat and leave to cool.

Boil or steam the spinach leaves for 2–3 minutes, until wilted. Drain and refresh in a bowl of ice-cold water.

Once cooled, drain again and squeeze the spinach really well several times to get rid of any excess liquid. Roughly chop the leaves and incorporate into the onion and garlic mixture.

If using an oven

• Heat to 180°C/Gas 4. Lightly grease a 23cm tart tin with butter. Roll out the pastry to a rough circle, a little bigger than needed to line the tin.

Lay the pastry in the tin, pressing it into all the crevices. Line the pastry case with baking parchment and fill with baking beans and blind bake for 15 minutes. Lift out the paper and beans, and bake for a further 10 minutes. Remove from oven and leave to cool.

If using Remoska –

• Roll the pastry into a rough circle, large enough to cover the base and go up the sides of the Remoska by a couple of inches

Lay the pastry in the base, pressing it into the sides. Line with baking parchment and fill with baking beans and blind bake for 25 minutes. Lift out the paper and beans, and bake for a further 10 minutes.  Switch off and let it cool in the Remoska

Beat the eggs for the filling in a large bowl. Stir in the crème fraîche and crumble in the cheese. Add the spinach, peppers, onion, dill and half the olives. Season with pepper.

Pour the mixture into the pastry case.

• If using the Oven, bake for about 30 minutes, until the filling has just set and golden

If using the Remoska, bake for 40 minutes until just set and golden