Cheesy Silverbeet Tart

10 Ingredients

Number of servings

2 sheets frozen puff pastry, partially thawed
2tablespoons extra virgin olive oil
1 bunch silverbeet, leaves and stalks separated, thinly sliced
1 brown onion, finely chopped
2 cloves garlic, crushed
375grams smooth ricotta
2 free range eggs, lightly beaten
1 punnet dill, sprigs picked, finely chopped
300grams Woolworths marinated Danish style fetta, drained, crumbled
1 lemon, zested

Description

Combine silverbeet, marinated feta and flaky pastry to create this flavourful, herbaceous tart. Try this recipe for your next picnic.

Method

Step 1 of 4

Grease a 24cm (3.5cm deep) round loose-based fluted tart pan. Stack pastry sheets on top of each other and place between 2 sheets of baking paper. Using a rolling pin, roll out to 30cm square. Line pan with pastry and trim excess pastry. Freeze for 15 minutes or until firm.

Step 2 of 4

Meanwhile, heat oil in a large saucepan over medium heat. Cook silverbeet stems and onion for 10 minutes, stirring, or until softened. Add garlic and silverbeet leaves, then cook for 2 minutes, stirring, or until wilted. Season with pepper. Transfer to a large bowl and set aside to cool

Step 3 of 4

Preheat oven to 200°C/180°C fan-forced. Prick pastry base with a fork. Line pastry case with baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes or until edges are light golden. Remove weights and paper, then bake for a further 15 minutes or until base is light golden. Set aside to cool. Reduce oven to 180°C/160°C fan-forced.

Step 4 of 4

Add ricotta, egg, dill, feta and zest to silverbeet mixture and stir to combine. Spoon ricotta mixture into pastry case and smooth top. Bake for 50 minutes or until filling has set. Stand for 20 minutes in pan, then remove from pan and transfer to a large plate or board. Cut into wedges, then serve.