Name: Bitter greens, leek and Comté tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 30 gm butter, diced; 1 tbsp olive oil; 1 leek, thinly sliced lengthwise; 250 gm mixed bitter greens, stalks thinly sliced, leaves coarsely chopped (we used kale and English spinach); 1 garlic clove, finely chopped; Finely grated rind of 1 lemon, plus lemon wedges to serve; 2 tsp each coarsely chopped dill, oregano and flat-leaf parsley, plus extra to serve; 1 sheet (375gm) puff pastry; 2 eggs; 120 gm Comté, coarsely grated

Bitter greens, leek and Comté tart

Use whichever cheese you have in the fridge - or keep it interesting by adding a few different types.

Aerial view of a circular tart topped with long slices of leeks. — Photo: Alicia Taylor

Serves 4 - 6

Prep

10M

Cook

20M

Total

30M

An easy take on a classic vegetarian tart, this iteration uses Comté for a sharper edge and bitter greens to welcome in spring. Find more of our vegetarian recipes here.

Ingredients

30 gm butter, diced

1 tbsp olive oil

1 leek, thinly sliced lengthwise

250 gm mixed bitter greens, stalks thinly sliced, leaves coarsely chopped (we used kale and English spinach)

1 garlic clove, finely chopped

Finely grated rind of 1 lemon, plus lemon wedges to serve

2 tsp each coarsely chopped dill, oregano and flat-leaf parsley, plus extra to serve

1 sheet (375gm) puff pastry

2 eggs

120 gm Comté, coarsely grated

Method

1.Preheat oven to 200°C. Heat butter and olive oil in a frying pan over medium-high heat. Add leek, stalks and garlic and sauté until tender (2-3 minutes). Add leaves, stir until wilted, then stir in rind and herbs; season to taste and set aside.

2.Line a 23cm-diameter tart tin with pastry then trim edges, leaving a 1cm overhang. Whisk eggs in a bowl; stir in Comté and silverbeet mixture, spread in pastry case and arrange leeks on top. Crimp edges then bake until golden and set (20 minutes). Serve hot or at room temperature.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce