Ingredients

Tart base:⁣

• 220g Ivory Teff Flour
• 50g Butter (melted)⁣
• 1/2 tsp Baking Powder⁣
• Water (as needed⁣)
• Salt ⁣(pinch)
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Filling:

• 4 large eggs
• 150g Danish Feta (broken into crumbs)
• 1 Brown Onion (finely chopped)
• 2 Sweet Potatoes (peeled and chopped into smalled cubes)
• 1 cup Almond Milk
• 1/2 tsp Paprika
• Salt and Pepper
• Olive Oil (splash)

Method

1. Pre-heat oven to 160 degrees (fan-forced)
2. Mix all of the tart base ingredients into a bowl and combine well, then press into a non-stick tart tin ensuring that mixture is evenly coated and is not too thick around the edges. Put in oven and bake for around 15mins. ⁣
3. Add a splash of olive oil into a fry pan, and cook onion until caramelised and slightly transparent.
4. Add the eggs, almond milk, salt, pepper, paprika and 100g danish feta into a bowl, and mix together.
5. Add in the sweet potato and onion and stir gently.
6. Pour filling into tart base, and sprinkle with left over feta.
7. Place back in oven to cook for a further 60 minutes, or until just set.
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   You can add whatever filling you like or whatever you have left over in the fridge!