Name: Tart with tomato, spinach & sweet pepper
Yield: 4 servings
Cuisine: Bake
Ingredients: 5.00 potatoes peeled, mashed; 1.00 onion finely chopped; 60.00 ml parmesan cheese finely grated; 2.00 eggs large, slighly beaten; 15.00 ml fresh chillies 573; 1.00 yellow pepper cubed; 200.00 g spinach trimmed; 10.00 baby tomatoes halved; 250.00 ml feta cheese crumbled; 250.00 ml cream; 3.00 eggs large; 5.00 ml dried basil; 2.00 ml dried oregano; salt and freshly ground black pepper to taste

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Ingredients (14)

5.00	potatoes — peeled, mashed
1.00	onion — finely chopped
60.00 ml	parmesan cheese — finely grated
2.00	eggs — large, slighly beaten

FILLING

15.00 ml	fresh chillies — 573
1.00	yellow pepper — cubed
200.00 g	spinach — trimmed
10.00	baby tomatoes — halved
250.00 ml	feta cheese — crumbled
250.00 ml	cream
3.00	eggs — large
5.00 ml	dried basil
2.00 ml	dried oregano
	salt and freshly ground black pepper — to taste

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Method:

Mix together the mashed potatoes, onion, Parmesan and eggs. Season to taste with salt and freshly ground black pepper.
Spoon into a greased pie dish and press down with the back of a spoon to cover the base and sides of the dish. Prick with a fork.
Bake in a preheated 220 ºC oven for 10 to 15 minutes until golden.
Remove from the oven and reduce temperature to 190 ºC.
For the filling, heat the oil in a frying pan and fry the pepper until just tender. Remove from the pan.
Add the shredded spinach and cover the pan. Allow to steam until wilted. Squeeze out any excess liquid.
Spread the pepper and spinach over the prepared pie base.
Add the tomatoes and feta cheese.
Mix the cream, eggs, herbs, and salt and pepper to taste. Pour over the veggies and bake in the preheated oven for 30 minutes unitl set.
Serve sliced, hot or cold with a salad.