Tourte aux blettes (silverbeet tart)

Ingredients

• 2 tbsp extra virgin olive oil
• 2 brown onions, finely diced
• 2 garlic cloves, finely chopped
• 400 g silverbeet, washed and cut into 1 cm pieces
• 50 g pine nuts
• ½ tsp sea salt
• 1 lemon, zested
• 180 ml thin cream
• 5 eggs
• 150 g finely grated parmesan
• Sea salt and freshly ground black pepper, to taste

Pastry

• 200 g plain flour
• ½ tsp sugar
• ¼ tsp salt
• 60 ml (¼ cup) extra virgin olive oil
• 60 ml (¼ cup) ice cold water

Chilling time: 2 hours

Instructions

1. For the pastry, place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the olive oil and enough of the cold water to bring the dough together. Turn out onto a work surface and shape the dough into a disc about 12 cm wide. Wrap in plastic wrap and refrigerate for 1 hour.
2. Roll out the dough on a lightly floured work surface into a round about 3 mm thick. Use the pastry to line the base and sides of a 24 cm x 3.5 cm tart ring with removeable base. Trim the edges of the pastry using a small knife, then refrigerate for another hour.
3. Preheat the oven to 170˚C.
4. Place a double layer of baking paper on top of the pastry shell to cover the base and sides. Fill the tart shell with baking beads or rice and blind bake for 30 minutes or until light golden.
5. Meanwhile, heat a heavy based saucepan over medium – high heat. Add the onion and garlic and stir for 1 -2 minutes or until softened, then add the chard and pine nuts and stir until just wilted. Stir in the salt and lemon zest, remove from the heat and set aside.
6. Whisk the cream and eggs in a large bowl, then add the silverbeet and half the parmesan and stir to combine well. Season to taste with salt and pepper.
7. Remove the paper and baking beads from the pastry shell. Place the egg and silverbeet mix in the tart shell, sprinkle over the remaining parmesan and bake for 30 minutes or until the crust is golden and the filling is just cooked. Stand to cool for 20 minutes, then serve warm or at room temperature.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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