1/2 C cold water
1 t fennel pollen
Use a pastry cutter to blend the butter into the flour and fennel pollen. Add the cold water and mix lightly until it forms a ball. Roll the dough out and lay into a tart pan.
Then I layered in lightly sauteed Spring onions, sliced mushrooms, and shredded asiago and mozzarella cheeses.
Into the beaten eggs, I folded fresh dill and fresh parsley. Then I poured the egg mixture over the veggies and pressed halved tomatoes into the egg. Season with freshly ground pink Himalaya salt and flower pepper.
Bake in a 350 degree oven till the egg is set, approximately 45 minutes. Slice when cooled.
I am sharing this recipe with Beyond the Peel's Whole Food Wednesday, a weekly celebration of real food. Gotta love that!