Silverbeet and Gruyère tart


  • Serves 4 people

  • 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.
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