Preheat oven to 375 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel and halve shallot. Slice shallot into thin strips (julienne). Dice roasted red pepper into 1/2" pieces. Coarsely chop spinach.

Heat 1 tsp. olive oil in a medium pan over medium heat. Add peas and roasted red peppers to pan and cook for 3 minutes. Add spinach and cook 1 more minute, until spinach begins to wilt. Transfer to a medium mixing bowl, add 2/3 of the goat cheese, and mix thoroughly. Season with 1/4 tsp. each of salt and pepper. Set aside. Wipe pan clean and add apple cider vinegar, sugar, a pinch of salt and pepper, and 1/4 cup water. Bring to a boil, add shallots, and boil 1 minute. Lower to a simmer and cook for about 5 -7 minutes, or until shallots turn bright pink. Remove from heat and set aside.

Melt butter in microwave for 30 seconds or melt in a small pan. Measure 1/4 cup self-rising flour and reserve. This "bench flour" will be used to prevent dough from sticking in the next step. Place remaining flour in a mixing bowl with melted butter, yogurt, and a pinch of salt. Mix until it combines into a shaggy mass. Dust a clean work surface with reserved bench flour. Turn dough out of bowl onto dusted surface and knead for 5 minutes, folding dough over on itself and pressing down with heel of your hand.

Grease inside of disposable pie tin with 2 tsp. olive oil. Using a rolling pin, bottle, or small can, roll dough out to a 13” circle, dusting with more of the bench flour to prevent sticking. (The dough may eventually absorb all of the flour.) Gently place circle of dough into greased pie tin so it fills pie tin completely. (There should be dough hanging over the edge of the pie tin all the way around.)

Spoon prepared filling into pie tin on top of dough and spread evenly so entire dough surface is covered. Sprinkle with remaining goat cheese. Begin to fold in and crimp dough hanging over edge of tin to form a crust. (This doesn’t have to look perfect, since a rustic handmade look is the end goal.) Once crust is finished, place tart on prepared baking sheet and bake 25-30 minutes. Allow to rest about 5 minutes before serving. Drain pickled shallots from their liquid.

Slice tart into 4-8 pieces and garnish with pickled shallots.