R.E.C.I.P.E
Serves 4-8, depending on how hungry you are.

For the crust
1 cup oat flour (buy or simply ground rolled oats in a blender or food processor)
2/3 cup ground almond meal
4 tablespoons corn starch
1 teaspoon sea salt
6 tablespoons cold-pressed coconut oil or organic butter
6 tablespoons ice-cold water

For the filling
6 eggs
200 g feta cheese

1 tsp dried oregano
½ tsp red chilli flakes
½ tsp grated nutmeg
Zest of 1 lemon
1 cup steamed broccoli florets
3 rashers cooked & diced bacon
1 cup cooked cubed pumpkin

METHOD
Preheat the oven to 180C. Combine the oat and almond meal, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in bees wax wrap then chill for about 30 minutes.

Press the dough evenly into a 20cm / 8 inch tart case.
Trim the dough flush with the edge of the case.
Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the oregano, chilli flakes, zest, nutmeg and a pinch of salt and pepper. Set aside.
Add broccoli, bacon & pumpkin to tart & pour over egg mixture.

Bake for about 30 minutes until the filling is firm and golden. Let it cool for a while before serving.

Bonaparte