Feta, California Prune & Pine Nut Tart

Feta, California Prune & Pine Nut Tart
  • 01:00'
  • 6


4 10' wholemeal tortilla wraps
200g feta cheese
130g California prunes, chopped
30g roasted pine nuts
5 free range eggs
300ml semi-skimmed milk
200g 0% fat Greek yoghurt
2 spring onions
to taste salt
to taste pepper
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.

Peter Sidwell

Peter Sidwell

Peter Sidwell is a chef, baker, author, and the founder of Simply Good Food TV, the new iPlayer for food programming