Veggie Tart

Hi friends 😀

I hope everyone is having a great and productive week so far. Things are pretty cool around here. Our guest left yesterday and my equipment in the lab finally arrived and I can finally start doing some awesome science 😉

So as I promised in my previous post here is the recipe for the veggie tart that was a huge success this past weekend. I also made it for the weekly meeting at work when it was my turn for breakfast and everybody seem to enjoy it a lot.

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1 cup all purpose flour

1 cup whole wheat flour

1/2 cup water

1/2 extra light virgin olive oil

1 tsp baking powder

pinch of salt (replace with 2 tbs sugar if you are planning on making a sweet instead of a savoury tart)


6 large eggs

1/3 cup milk

1/2 crumbled feta cheese (or other white soft cheese)

1 cup chopped spinach

5 cherry tomatoes

salt and pepper to taste

Mix all the ingredients for the tart base together. Spread the dough in a pan (preferably glass, if not glass use parchment paper). Pierce it with a fork everywhere and bake it at 4ooF (200C) until golden brown (you can store the base in your pantry for up to 2 weeks prior to using it).

Whisk together the eggs, milk and slat and pepper. Add the crumbled feta cheese. Cut cherry tomatoes in half. When tart base is baked, add the spinach on top and then pour the egg and cheese mixture. Add the cherry tomatoes facing down.

Bake for another 20-25 minutes (or until knife comes out clean from the centre).

Enjoy with a side salad!

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3 thoughts on “Veggie Tart

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