How to make
For the tart dough, pour the flour and salt into a bowl and add the wine and olive oil.
Knead a smooth and soft dough and leave it for 10 minutes to relax and rest. If it's too soft, add extra flour.
Roll it out into a thin crust and cover a tart tin with a removable bottom (11″ - 28 cm diameter) with it.
Press it down with your fingers, so that it sticks nicely to the bottom and sides of the tart tin and poke holes with a fork.
Bake for 10-12 minutes in an oven at 360°F (180°C). It only needs to be lightly browned and a slight crust to be obtained.
For the stuffing, clean, wash and chop all the greens, plus the spring onions and garlic.
Stew them, until they soften in the olive oil with a pinch of salt.
On the half-baked crust for your tart, finely crumble the feta cheese (the one I use is not very salty, but if yours is more salty, add less or soak it in water beforehand).
Spread the stewed and well-softened greens and top with a mixture of beaten eggs and yogurt.
Bake the savory tart for 18 minutes, or until the stuffing has set at the same degrees - 360°F (180°C).
Garnish the spring tart with more of the fresh green leaves and serve it while it's warm.
