This is a great tart to make on a hot day as you can have it cool down and eat it cold – it actually tastes better cold so it means you can make it ahead of time.

Ingredients

• 2 medium onions cut into rings
• 1 medium red pepper cut into thin slices
• 1/2 punnet button mushrooms roughly chopped
• 4 Eggs
• 1/2 cup milk
• 250ml cheddar cheese or any other cheese of your choice
• spices of your choice: rosemary, thyme, parsley, oreganum
• salt & pepper to taste
• Olive oil for frying
• 1 Big packet of crisps of your choice – I prefer the vinegar and salt one

Method

1. Preheat the oven to 180 degrees Celcius
2. Coat a square tart dish with Spray n’ Cook
3. Crush the packet of chips and layer the bottom of the tart dish with the chips – you don’t have to use it all – it depends on the size of your dish
4. In a heavy bottomed pan,  heat up a good glug of Olive oil, about 2 tablespoons, and fry the onion till soft. Remove from the pan and keep till later
5. In the same pan fry the red pepper until soft, as well as the mushrooms
6. Beat the eggs and milk together, and add the spices and salt and pepper to it
7. Mix the onions back in the pan with the red pepper and mushrooms, mix well and then tip it all into the tart dish on top of the crisp base
8. Sprinkle the cheese evenly over the top
9. Pour the egg/milk mixture evenly over the ingredients in the tart dish
10. Bake in the oven for about 23 – 30 minutes or until golden brown and set

Serves 4

Serve with a green salad and a good dollop of Greek Yoghurt

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