Silverbeet and Blue Cheese Tart

Ingredients

  • 250g plain flour
  • 1/4 teaspoon salt
  • 100g butter, cubed
  • 50 g blue cheese
  • 1 egg
  • 50ml iced water
  • 1 bunch silverbeet (about 3 cups), chopped
  • 5 eggs
  • 1 cup cream
  • 1 cup milk
  • 100g blue cheese
  • nutmeg
  • salt and pepper
  • 12 sage leaves

Method

  1. For the pastry, sift flour and salt, then rub in butter until the mixture resembles breadcrumbs
  2. Rub in first measure of cheese
  3. Whisk egg and water together, then add to dry ingredients. Mix gently and quickly until a dough forms. Wrap, and rest in the fridge until ready to use
  4. Roll out pastry and use to line a 24cm loose-bottomed flan tin. Bake blind at 180 degrees Celcius for about 10 minutes. Remove baking blind material and bake for a few more minutes until starting to brown
  5. For the filling, blanch silverbeet, then press in a sieve to remove excess water. Place in a bowl
  6. Add all other ingredients except sage leaves. Mix well, then pour into pastry case
  7. Bake for about 30 minutes until golden and firm

Notes

I used a food processor to make the pastry There was a lot of filling and plenty of pastry; I think a bigger dish would be better