- 125 g Whole Wheat (Graham) Flour
- 125 g Wheat Flour
- 150 g Butter
- 2½ tbsp Water
- Egg For Glazing
- 4 tbsp Pouring Yogurt
- 200 g Cottage Cheese
- 3 Eggs
- 500 g Frozen, Thawed Chopped Spinach Leaves
- 2½ tbsp Freshly Squeezed Lemon Juice
- Sea Salt To Sprinkle
- Freshly Ground Pepper
- 25 g Grated Cheddar Cheese
- 600 g Carrots (Roughly Chopped)
- 1 tbsp Freshly Squeezed Lemon Juice
- Flat Leaf Parsley
Mix the Graham flour and the wheat flour and rub in the butter. Add the water to make the dough.
Chill the dough for at least 1 hour. Take the dough out well in advance of it being rolled out.
Cover a tart dish/tin (22 cm) with the dough and place it in the fridge to chill for about ½ hour.
Brush with the egg and bake in the bottom part of the oven for 10 minutes at 225 °.
Stir together the eggs and cottage cheese.
Squeeze the liquid out of the spinach and mix in spinach, lemon, salt and pepper.
Spread the filling on the pastry base, sprinkle the cheese on the top and put the tart in the middle of the oven for ½ hour at 175 °.
Serve with carrot salad and garnish with parsley.