AT A GLANCE
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
120 gm Gruyère, 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.
PASTRY, PARSLEY, CHEESE, THYME, MAIN, OREGANO, EGGS, SILVERBEET, GRUYÈRE, WINTER, VEGETARIAN, BAKING, FAST, LEEKS, MODERN AUSTRALIAN
EMMA KNOWLES , JERRIE-JOY REDMAN-LLOYD