1. Preparing the Tart Shell- In a bowl mix together the flour, butter, salt, and sugar until a crumble mix. Start adding the water little by little and kneading together to make a dough. Flatten the dough with a rolling pin, bigger than the size of your tart tin, keeping half-inch of thickness.
2. Baking the Shell- Preheat the oven at 180C. Par-bake the tart shell for 8-10 min. At this point, the shell won’t be completely baked, as it has to undergo more baking time along-with the filling.
3. Prepare the filling- In a pan, sautee the spinach, onion, tomato, mushroom, and garlic with salt, pepper, and cumin powder. Mix in a bowl 4 cracked eggs, sautéed veggies along-with oregano powder, red chilly flakes, and thyme.
4. Prepare the tart- In the par-baked tart shell, pour ¾ of the egg mixture. Now add the next layer of Del Monte Classic Mayo and then a layer of grated cheese. Pour in the remaining egg mixture. Sprinkle some more oregano and sliced cherry tomatoes and mushrooms on top to make it look more aesthetically beautiful. Bake this for 5-8 min at 180C. A crust of golden brown egg will form on top.
5. Serve- Slice the tart while it's hot and serve with your favorite condiment on the side.

Enjoy your meal!