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Silverbeet tart with currants and almonds
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Flaky shortcrust pastry meets sweet and crunchy silverbeet filling in this irresistible dish by Justine Schofield.
Ingredients:
  • 150g very cold butter, diced
  • 250g plain flour
  • Pinch of salt flakes
  • 20.60 gm cold milk
  • 1 egg
  • 400g (about 2 bunches) silverbeet leaves (weighed after stripping leaves from central stalks)
  • 50g (1/2 cup) finely grated parmesan
  • 25g (1/4 cup) flaked almonds, toasted, plus a little extra
  • 35g (1/4 cup) currants
  • 1 tsp brandy or cognac (optional)
  • 6 eggs, lightly beaten
  • 60.60 gm thickened cream
  • Good pinch of freshly grated nutmeg
  • Salt flakes and freshly ground black pepper
  • 250g fresh ricotta
  • 1 lemon, zested
Instructions:
  • Making the pastry is a breeze! Simply blend the butter, flour, and salt in a food processor until fine crumbs form. Then, add the milk and egg, pulse until the mixture comes together, and shape the dough into a smooth disc on a clean surface. Cover with plastic wrap and chill in the fridge for 1 hour.
  • Prepare the silverbeet by quickly blanching the leaves in boiling salted water for 1 minute, then cool them down in icy water, drain thoroughly, and squeeze out excess water. Finely shred the silverbeet and combine it in a large bowl with parmesan, almonds, currants, brandy or cognac (if desired), eggs, cream, nutmeg, salt, and pepper. Mix thoroughly. In a separate bowl, combine the ricotta with lemon zest, salt, and pepper.
  • On a lightly floured surface, roll out the pastry into a rough 3mm thick round shape. Gently place the pastry into a 24cm tart tin and trim excess edges. Cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 180C.
  • Remove the plastic wrap and line the pastry shell with baking paper, filling it with baking beads, uncooked rice, or rock salt. Blind bake in the oven for 25-30 minutes. Afterward, carefully take out the paper and weights, then briefly return the tart shell to the oven for an additional 2-3 minutes to ensure even cooking. Once out of the oven, while still warm, layer the silverbeet mixture on top and dot ricotta in and around the silverbeet. Sprinkle with extra flaked almonds. Bake the tart in the oven for 12-15 minutes until the filling is set. Let it cool for 15 minutes before serving.

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