Pumpkin, spinach & feta tart with oat & almond crust

Serves 6 Preparation: 20 minutes Cooking: 40 minutes

cup/100g almonds 2 cups/200g oats 750g pumpkin 2 teaspoons olive oil 200g spinach (I used New Zealand spinach)

teaspoon sea salt 75g butter, cubed 6 eggs

cup yoghurt or cream (I used yoghurt)

50g parmesan or tasty cheese, grated

red onion, finely chopped 100g feta cheese Generous pinch freshly grated nutmeg Preheat the oven to 180 degrees Celsius and grease a 30cm tart dish. Put the almonds and oats into an ovenproof dish and toast for around 10-12 minutes or until golden. Remove from the oven and set aside to cool.

Remove the seeds and skin from the pumpkin, cut into large chunks and put into an ovenproof dish. Pour over the olive oil, season with sea salt, toss and roast for 20-25 minutes or until cooked through. Set aside to cool.

Wash the spinach and put it into a pot (no need to dry off as it will steam in the water) and heat until wilted. Remove from the heat and cool before squeezing out as much of the liquid as you can. Roughly chop.

Put the oats and almonds into a food processor and process until it resembles a coarse flour. Add the butter, sea salt and 1 egg and process again until it comes together.

Turn this mixture out into the tart dish and press it out to line the bottom and the sides of the dish. Blind bake for 10-12 minutes or until golden.

Put the remaining eggs, yoghurt/cream and the parmesan/ tasty cheese in a bowl, season with sea salt and freshly ground black pepper and whisk to combine.

Add the red onion and chopped spinach and stir. Scatter the tart shell with the pumpkin and half the feta cheese before pouring in the egg mixture and scattering with the remaining feta cheese. Bake for 40 minutes or until set.

Serve scattered with herbs or with sage fried in butter.