• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 10 slices wholemeal bread

  2. 1 leek, finely chopped

  3. 2 tbsp oregano, roughly chopped

  4. 1 red capsicum

  5. 100g fetta cheese

  6. 4 eggs

  7. cup cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Lightly grease a 22cm pie dish.

  2. Cut crusts from 10 slices wholemeal bread. Flatten each with a rolling pin and spray with olive oil. Line dish with bread slices, overlapping to cover dish. Press firmly into plate. Bake for 10 minutes, until golden.

  3. Heat a frying pan on medium. Spray with olive oil. Cook 1 finely chopped leek and 2 tablespoons of roughly chopped oregano for 3-5 minutes.

  4. Stir in 1 cup finely chopped roasted capsicum, 100g crumbled fetta and season to taste. Remove from heat.

  5. In a bowl, whisk together 4 eggs and ¼ cup cream. Stir in leek mixture. Pour into tart case. Bake for 45-50 minutes, until set.

  6. Tips: If desired, spread filling over centre of pastry and roll up into a sausage shape, cut into 2cm pieces and bake.

  7. These may be prepared in advance and frozen for later use.


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