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Silverbeet and olive tart with parmesan crust
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Prep Time:
80 minutes
Cook Time:
35 minutes
Total Time:
115 minutes
Impress with a gourmet vegetarian tart twist on traditional favorites!
Ingredients:
  • 225g plain flour
  • 50g parmesan
  • 100g unsalted butter, chilled
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 40.00 ml finely chopped fresh thyme
  • 500g silverbeet leaves, chopped
  • 2 eggs, plus 1 egg yolk
  • 250ml cream
  • 300g kalamata olives, pitted, sliced
Instructions:
  • Preheat the oven to 375°F for a perfectly heated cooking environment.
  • In a food processor, combine flour, parmesan, butter, and a pinch of salt. Pulse until the mixture resembles fine breadcrumbs. Add 3-4 tablespoons of chilled water and pulse until a smooth ball of pastry forms. Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
  • Roll out the pastry on a floured surface and use it to line a shallow rectangular tart pan measuring 10cm x 34cm with a loose bottom. Chill in the fridge for 30 minutes.
  • Line the tart shell with baking paper, fill with raw rice or pastry weights, and bake in the oven for 15 minutes. Remove from the oven, discard the weights, and let it cool.
  • Heat oil in a large frypan over medium heat. Sauté onion for 2-3 minutes until softened. Add garlic and thyme, stir briefly. Toss in silverbeet and cook for 1-2 minutes until wilted. Drain any excess liquid, then cool mixture before using.
  • Place the tart pan on a baking tray and fill with the chilled silverbeet mixture. Whisk together the eggs and cream, season with salt and pepper, and pour over the filling. Add a sprinkle of olives on top before baking in the oven for 20-25 minutes until the filling is firm. Serve warm in wedges.

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