Silverbeet and Gruyère tart

Name: Silverbeet and Gruyere tart
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 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

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Jun 25, 2015 2:00pm

By Emma Knowles

Serves 4

Silverbeet and Gruyère tart

Ingredients

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

Method

Main

1
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.
2
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.