I’m not good at making things with pastry. Usually the pastry is undercooked or soggy and I hate blind baking. But as I was reading the June issue of Gourmet Traveller magazine, I saw this SILVERBEET AND GRUYERE TART recipe which seemed easy to cook. And I still had leftover silverbeet from cooking the quinoa, silverbeet and feta damper. So, voila! It worked!
The recipe says it serves 4 but you could serve 8 and have it with a side salad.
30gm butter, diced
1 tbsp. olive oil
1 leek, thinly sliced
1/2 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 (375g) butter puff pastry
120gm Gruyère, coarsely grated
- Preheat oven to 200°C. 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 overhanging. 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.
I used 2 sheets of puff pastry to line the tin. I cooked the leek and silverbeet much longer than 3 minutes, until they were soft. The tart cooked for longer than the time indicated, until it was set and golden brown on the top.
And the herbs came from my garden!