Feta, California Prune & Pine Nut Tart

Makes: 6Prep Time: 20 minsCook Time: 40 mins


  • 4 10' wholemeal tortilla wraps
  • 130g California Prunes, chopped
  • 30g roasted pine nuts
  • 5 free range eggs
  • 300ml semi-skimmed milk
  • 200g 0% fat Greek yoghurt
  • 2 spring onions
  • salt to taste
  • pepper to taste
  • oregano to taste and as garnish


  1. Place the tortilla wraps into a non-stick baking tray with high sides, I use one from Kitchen Craft in the Masterclass range.
  2. 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.
  3. Meanwhile whisk together the eggs, milk and yogurt. Season with a little salt and pepper.
  4. Remove the baking tin from the oven and leave to rest for a minute.
  5. 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.
  6. Finally before baking scatter over the roasted pine nuts then bake for 40 minutes at 160°C until the egg mixture is firm.
  7. Garnish with oregano.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park