Savoury summer tart
YOU WILL NEED
375g ready-rolled shortcrust pastry 100ml semi-skimmed milk 130g Greek-style natural yogurt 4 large eggs salt and pepper 1 small red onion, grated (plus extra, thinly sliced, to garnish) 50g grilled peppers 50g baby spinach, torn 50g feta cheese
DIRECTIONS
■ Preheat the oven to 175°C/155°C Fan/ Gas Mark 4.
■ Line a 12 x 35cm flan baking tin with the pastry and chill for 30 minutes.
■ In the meantime, whisk the milk, yogurt and eggs together in a measuring jug, with a pinch of salt and pepper.
■ Spread the grated onion onto the pastry base and add the peppers and spinach.
■ Pour over the egg mixture and crumble over the cheese.
■ Bake for 30-35 minutes, until set and turning golden at the edges. Serve immediately with the extra red onion on top or leave to cool, then chill until ready to serve.
Recipe and image courtesy of Aldi, aldi.co.uk
Nacho wraps and guacamole
YOU WILL NEED
200g tortilla chips 100g grated Cheddar 600g chicken breast 50g plain flour 1 egg, beaten 2 ripe avocados, peeled and mashed 1 large tomato, finely diced ½ red onion, finely diced ½ lime, juiced ½ red chilli, finely diced 2 tbsp fresh 6 wraps sour cream salsa
