This summer I have been making a lot of different savoury tarts, using whatever I have in the garden. They are great for using up any veg and cheese you may have lying around, and are also very nutritious if you use lots of green veg. This is one of my favourites.


Blitz 200g wholemeal spelt flour and 140g salty butter in a food processor until they form a ball. Add a touch of water if it doesn’t bind together. Remove, and place the ball in the centre of a greased 20cm tart case, and push the pastry out with the ball of your hand (if sticky flour your hand) until it covers the base and the sides. This pastry is very short, so try not to over work it, or make it look too neat.


2 sweet potatoes
5 or 6 eggs 
Cream or Greek yoghurt 
Sea salt and black pepper
Cavalo Nero stalks removed or other greens you like. Spinach is great
Some raw or frozen peas
Chilli flakes (optional)

Roast the sweet potatoes (160ºC) until soft for about 30 minutes. Whisk the eggs with a little cream or Greek yoghurt (for a more healthy option). To the base, add the sweet potato, cavalo nero and any other greens and peas. Then add the egg mixture, sprinkle feta on the top with a few chilli flakes. Chop up and add your choice of herbs. I like mint and basil at this time of year, tarragon and thyme are good too. Cook in the centre of a fan oven at 160ºC for about 30 to 40 minutes until egg is set. Serve with a green salad.  


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