In some cafes, these tarts have a thick layer of béchamel sandwiched between the filling and the top layer of pastry, so when the ‘tarta’ is reheated it is presented in a pool of hot, white cheesy sauce.






Skill level

Average: 4 (4 votes)


  • 1 kg (2 lb 3 oz) silverbeet (Swiss chard)
  • 2 tbsp butter
  • 2 brown onions, finely chopped
  • sea salt and freshly ground black pepper
  • 2 tbsp lemon juice
  • 6 eggs, plus 1 egg, lightly beaten
  • 2 egg yolks
  • 250 ml (8½ fl oz/1 cup) pouring (single/light) cream
  • 150 g (5½ oz/1 cup) coarsely grated mozzarella


  • 400 g (14 oz) plain (all-purpose) flour, plus extra for dusting
  • 1 tsp sea salt
  • 200 g (7 oz) cold butter, diced, plus extra for greasing
  • 60 ml (2 fl oz/¼ cup) iced water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

1. To make the pastry, combine the flour and salt in the bowl of a food processor. With the motor running and working quickly, add the butter, followed by the cold water, and process until the mixture just comes together. Tip the dough onto a lightly floured work surface and knead for 1 minute, until the dough forms a smooth ball. Divide into two portions: one-third for the top of the pie and the remaining two-thirds for the bottom. Form the portions into flat discs, wrap in plastic wrap and refrigerate for 30 minutes.

2. Preheat the oven to 200°C (400°F). Lightly grease a 22 cm (8¾ in) springform cake tin. On a lightly floured work surface, roll the larger portion of dough into a 35-cm (14 in) circle. Transfer the dough to the prepared tin, pressing it into the base and side. Trim the pastry edges, then place a large sheet of baking paper or foil in the tin and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and return the tin to the oven for a further 5 minutes, until the pastry is golden and dry. Reduce the oven temperature to 180°C (350°F).

3. Meanwhile, chop and discard the bottom 10 cm (4 in) of the silverbeet stalks. Coarsely chop the silverbeet and set aside. Melt the butter in a frying pan over medium heat until sizzling, then add the onion and sauté for 8–10 minutes, until soft. Add the silverbeet and cook, stirring frequently, for 10–15 minutes, until completely wilted. Remove from the heat, season well with salt and pepper and stir through the lemon juice. Set aside to cool.

4. Whisk the 6 eggs, egg yolks and cream in a bowl until well combined. Stir through the mozzarella and the silverbeet mixture. Spoon the mixture into the tart shell. Roll the remaining dough on a lightly floured work surface to a 25 cm (10 in) circle. Place on top of the pie and trim the edges. Make several pricks in the pastry for steam to escape. Brush the top of the pastry with the beaten egg and bake in the oven for 45–50 minutes, until golden. Allow the pie to cool slightly before removing it from the tin and slicing into thick wedges to serve.


Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99