1 cup wholemeal spelt flour / wholemeal wheat flour
1/4 teaspoon salt
100g butter, cubed
1/4 cup ice water
For the filling
2 tablespoons, olive oil
1 red onion, cut in 8 wedges
1 garlic bulb, cut in half
1 beetroot, peeled and cut in 2cm cubes
8 cherry tomatoes, halved
4 flat mushrooms, sliced
3-4 large silverbeet leaves, sliced
10 eggs, beaten
120g halloumi cheese, sliced
1/2 teaspoon smoked paprika
1 sprig of rosemary
Preheat the oven to 180ºC.
Line a baking tray with baking paper and place the cubed beetroot, onion and garlic on the tray. Drizzle with olive oil and season with salt and pepper.
Place in the oven for 20-30 minutes until the beetroot is tender and the garlic and onion soft.
While the beetroot is roasting, make the pastry. Place in a food processor the flour, salt and cubed butter.
Process until it becomes a fine crumb.
Slowly add the iced water and pulse until the pastry comes together to form a dough.
Tip out onto a floured work surface and knead gently.
Cover and refrigerate for at least 15 minutes.
Grease and line a large flan/quiche/tart dish (mine was 30cm) with baking paper.
Take the pastry from the refrigerator and roll out on a floured work surface until it is roughly 3-5mm thick.
Using the rolling pin gently transfer the pastry to the greased and lined flan dish and gently press down snugly. Use the rolling pin to roll over the edges of the dish to cut off any excess pastry that falls outside the dish.
Blind bake the pastry in the oven for 10 minutes, then remove the blind baking beans and return to the oven for a further 5 minutes.
Remove the blind baked pastry from the oven and arrange inside, the silverbeet, roasted beetroot, garlic and onion. Sliced mushroom and finally the cherry tomatoes, sliced halloumi cheese and smoked paprika.
Pour over the 10 beaten eggs, place the sprig of rosemary on the top and return to the oven to bake at 180ºC for 45minutes, or until the egg has set.