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Silverbeet and Gruyère tart

You'll need

30 gm butter, diced 1 tbsp olive oil 1 leek, thinly sliced ½ bunch silverbeet, stalks thinly sliced, leaves coarsely chopped 1 garlic clove, finely chopped Finely grated rind of 1 lemon, plus lemon wedges to serve 2 tsp each coarsely chopped thyme, oregano and flat-leaf parsley, plus extra leaves to serve 1 sheet (375gm) butter puff pastry 2 eggs 120 gm Gruyère, coarsely grated


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2015

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