30 gmbutter, diced1 tbspolive oil1leek, thinly sliced½ bunchsilverbeet, stalks thinly sliced, leaves coarsely chopped1garlic clove, finely choppedFinelygrated rind of 1 lemon, plus lemon wedges to serve2 tsp eachcoarsely chopped thyme, oregano and flat-leaf parsley, plus extra leaves to serve1 sheet(375gm) butter puff pastry2eggs120 gmGruyère, coarsely grated
Preheat oven to 200C. Heat butter and olive oil in a frying pan over medium-high heat, add leek, silverbeet stalks and garlic and sauté until tender (2-3 minutes). Add silverbeet leaves, stir until wilted, then stir in rind and herbs, season to taste and set aside.
Line a 23cm-diameter tart tin with pastry, trim edges, leaving a 1cm overhang. Whisk eggs in a bowl, stir in Gruyère and silverbeet mixture, spread in pastry case, crimp edges and bake until golden and set (15-20 minutes). Serve hot or at room temperature.