DIRECTIONS

• In a frying pan, toast sunflower seeds over medium heat for 5 minutes. Stir regularly to prevent burning. When seeds are fragrant and slightly toasted, remove from heat.
• In a food processor, blend oats until the texture of coarse sand. Add sunflower seeds and salt and blend until the seeds are also a crumb-like texture. This should only take 30 seconds – 1 minute. Add the chilled butter / coconut oil and pulse until well incorporated.
• Empty the mixture into a bowl. Using your hands, mix in the ice cold water until a ball of dough forms. This dough will feel quite sticky. This is normal. Wrap dough in plastic wrap and place into the back of your freezer for ~15 minutes.
• While the dough chills, preheat oven to 375°F. Heat a frying pan over medium heat. Once hot, add butter, leeks and garlic. Saute for 5 minutes, until soft. Add spinach and stir until wilted. Remove from heat.
• Remove dough from freezer and press it into prepared 9″ pie pan. Aim for an even distribution of dough throughout the pan, pressing the dough together firmly to create a solid base. Using a fork, prick the bottom of the crust thoroughly to allow air to escape when baking. Aim to prick the crust ~15 times with even coverage across the crust. Bake in the oven for 12-15 minutes. Set aside once baked. Reduce oven temperature to 350°F.In a bowl, whisk together eggs, milk, thyme, nutmeg, salt and pepper. Stir in the leek and spinach mixture. Add the crumbled goat cheese and stir until just combined. Pour egg mixture into the prepared shell. Bake for 30-35 minutes, until the middle of the tart has set. Allow to cool before removing from pan.