Name: Silverbeet and Gruyère tart
Yield: 4
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

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.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd