Samphire & Feta Tart
- 200 g oat flour
- 100 g coconut butter (I recommend Tiana odorless coconut butter)
- 1 egg large
- 4 pinches of salt
- 1 tbsp honey
- 6 eggs large
- 200 g feta cheese crumbled
- 115 g samphire rinse well through a fine sieve
- 125 g shitake mushrooms remove stork and finely slice
- 2 tbsp honey
- herbamare or sea salt
- cracked black pepper
- garlic granules
- Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- In a large mixing bowl add the oat flour and the coconut butter. In a separate bowl beat the egg until smooth and then pour into the flour mixture. Add the honey and the salt. Mix together and then form a ball (work quite quickly to form the ball).
- Using a non-stick loose bottom fluted tart tin press the mixture into the base and firmly press down and then evenly push up the dough around the sides of the tin.
- Prick the base with a fork. Line with greaseproof paper and cover with baking beans. Blind bake the tart for 15 minutes, then remove the beans and paper and cook for further 10 minutes, or until golden.
- Add 1 tablespoon of coconut butter to a non-stick frying pan and add the shitake mushrooms so they are sautéed until soft. Season the mushrooms with herbamare or sea salt, garlic granules and a touch of cracked black pepper. When the mushrooms are soft, reduce the heat and add the honey together with the samphire and cook for 1 minute.
- In a separate bowl, beat the eggs and season with herbamare or sea salt and white pepper. Add the feta cheese and mix well. Stir in the samphire and mushrooms.
- Pour the mixture into the cooked pastry case and cook for 25-30 minutes.
- Once cooked, take out of the oven and place on a cooling rack to cool. Release the tart from the spring form tin and place on a plate and serve when ready.