Pie Crust:
1 box Simple Mills Artisan Bread Mix
1/2 cup grapeseed oil (or melted butter if no dairy allergies)
1 TBSP pure maple syrup
Preheat oven to 350F / 180C (160C Fan). Mix all ingredients until they come together to form a ball. Press by hand across the bottom and up the sides of a 10” tart dish or pie plate. Press around top edge of the crust with a fork. Bake crust for 10 minutes.
Tart Filling:
6 large free-range eggs
2 TBSP olive oil
1 bunch green onions, tops and ends removed, sliced thin
½ large onion, thinly sliced
¼ cup crumbled Feta or goat cheese
Handful of cherry tomatoes, halved
Herbs and spices (sea salt, pepper, rosemary, thyme, oregano)
While crust is baking, sauté both types of onions until soft and caramelized. Spread cooked onions over baked pie crust. Whisk eggs with sea salt and pepper and pour into pie crust over cooked onions. Garnish with chopped fresh or dried herbs, grape tomatoes and cheese.
Bake for 18-20 min, then brown under a grill for a minute or so (but watch closely so it doesn't burn!).
