Silverbeet and leek tart

Ingredients

2 tbsp organic butter or olive oil

2 sheets puff pastry

2 cloves garlic, crushed

400g or ½ bunch silverbeet, half of the stalks thinly sliced, green part thinly sliced

1 leek, white and green part thinly sliced

2 organic eggs

150g crème fraîche

1 cup grated cheese

100ml vegetable stock

salt and pepper to taste

Method

For the silverbeet and leek filling, melt the butter or olive oil in a large saucepan over medium heat.

Add to the pan, the garlic, leek and silverbeet stalks only and sauté, stirring occasionally for about 4 minutes until tender.

Add the stock, season with salt and pepper and simmer for 2-3 minutes until the stock is almost evaporated.

Stir in the silverbeet green leaf and cook for 2-3 minutes until just wilted, remove from heat and cool completely.

In a large bowl whisk the eggs and crème fraîche until smooth, stir in the cooled silverbeet and leek mixture and then add the cheese and mix well.

Preheat oven to 160-170 degrees fan forced whilst you prepare the tart.

Spray a tart dish with olive oil or grease with a little bit of butter.

Place the puff pastry in a tart dish leaving some pastry hanging over the edges to fold in over the mixture. It doesn’t matter if your pastry overlaps on the base of the dish. You could also just use 1 sheet of pastry if you don’t want so much pastry, but who doesn’t love pastry?!

Pour in the tart filling over the pastry, fold the pastry in over the tart as per the photo and place in the oven to bake for about 45 minutes or until golden brown and cooked through.

Stand for 10 minutes, serve hot and enjoy.