date:Sep 11, 2013
sheets, spraying and placing off-centre each time, so base and sides are covered. Using scissors, trim excess pastry.
2. Drain and rinse chickpeas, pat dry with paper towel, then tip into tart shell. Roughly chop dill, then scatter half over chickpeas. Crumble over half the feta. Crack in eggs, then using a knife, drag them through the mixture, breaking yolks and distributing eggs between chickpeas. Season with freshly ground black pepper, then place pan on oven tray and bake for 10 minutes.
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