Preheat the oven to 400ºF/200°C and grease a 10-inch/25cm springform pan, or one with a removable bottom, with butter or olive oil.

Wash potatoes then add them whole to the Instant Pot. Add in ¾ cup of water, secure the lid and select pressure cook. Adjust the time to 10mins. (see note 1).

Once done do a quick release of the pressure, take the potatoes out and place them in the prepared pie dish.

Smash the potatoes with the base of a glass to flatten them out and completely cover the bottom and sides of the pan to form a crust (see note 2).

Brush the potato base with olive oil, and sprinkle with ½ tsp salt and plenty of black pepper. Place into the oven to cook and brown for 15-20 minutes (see note 3).

While the base is browning, warm 1.5 tbsp of olive oil in a large frying pan over a medium heat. Add the garlic, leek, and asparagus along with ½ tsp of salt and a little black pepper then sauté for 5 minutes or until softened.

Add in the spinach and sauté for another 2 minutes. Remove from the heat, stir through the chopped parsley and set aside.

In a large mixing bowl beat together eggs, coconut milk, thyme or oregano, the last ½ tsp salt and a little more pepper then set aside.

Remove the potato base from the oven, place the tin on a baking tray then sprinkle over half the parmesan. Add the sautéed vegetables on top, and crumble over the goats cheese. Pour over the egg mixture and sprinkle over the remaining parmesan cheese (see note 4).

Return to the oven on the baking tray and bake for 20-25 minutes or until golden brown.

Remove the baked tart from the oven and let sit for 5 - 10 minutes in the tin. Take the tart out of the tin to slice.

This is best served warm with a simple green salad.