- Preparation time: 01:00'
- Servings: 6
|4||10' wholemeal tortilla wraps|
|130g||California prunes, chopped|
|30g||roasted pine nuts|
|5||free range eggs|
|200g||0% fat Greek yoghurt|
|to taste||oregano as garnish|
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 160c until the egg mixture is firm. Garnish with oregano.