- 110g spelt flour
- 110g Chantal Organics Buckwheat Flour
- 90g butter, chilled
- 2 tbsp water (more if needed)
- 5 eggs
- 1 cup kale or silverbeet
- 1 tsp chopped thyme and oregano
- ½ tsp garlic powder
- 300 ml almond milk (we love Isola Bio)
- ½ cup mozzarella cheese (optional)
- 1 leek (finely sliced)
- 1 bunch of asparagus
- 60g goat feta cheese
- 1 pinch nutmeg
- Salt and pepper to taste
Firstly, make the crust. Cut the butter into smaller pieces. Lightly rub the flour into the pieces using your fingertips until the mixture resembles breadcrumbs.
Add the water and finish mixing it when you get a round dough. Don’t overdo it. Rest the dough for 30min in the fridge before use.
Meanwhile prep the filling, mix all of the ingredients in a bowl except the asparagus.
Put the crust out and roll it using a rolling pin – 5mm thickness. Line the tin with the crust.
Pour in the filling and lay the asparagus on top, crumble the feta right at the end.
Bake on 200C for 20-30min. Serve with a salad.
Serve with a salad.
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