Fold the sides, poke holes with a fork throughout the surface and bake for 15-20 minutes.
Transfer the rest of the eggs, the feta, the olive oil, the oregano, and the pepper to a food processor and process until smooth (you can also mush everything with a fork if you don’t have a food processor. Just start with the feta and add the rest of the ingredients gradually). If the mixture is too thick you’ll need to add the 2-3 tablespoons of milk.
Fill the tart with the feta mixture and arrange the green beans on top. Sprinkle with the nuts and brush the edges of the tart with the reserved eggwash.
Sprinkle with chopped parsley, some lemon zest and olive oil. Eat!
I use whole coriander seeds because I really like the tiny bursts of flavor every time I bite one. For a milder flavor you can use ground coriander seeds.
Take it easy with the lemon zest because it can make the tart taste bitter.