Silver beet and bacon tart recipe
- 2 sheets frozen shortcrust pastry, thawed
- 1 bunch silver beet
- 20ml (1tbsp) olive oil
- 1 onion, finely diced
- 1 clove garlic, finely diced
- 3 rashers bacon, finely sliced
- 3/4 cup tasty cheese, grated
- 5 eggs
- 250ml (1 cup) fresh cream
- 2 tbsp parmesan, grated
Preheat oven to 200°C conventional or 180°C fan-forced.
Line a 28cm flan tin with pastry, sealing joins between the sheets and trimming to fit.
To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further five to 10 minutes until lightly brown.
Reduce oven to 180°C conventional or 160°C fan-forced.
Wash silver beet well. Finely slice stalks and set aside. Roughly chop leaves. Place cup of water in a saucepan and bring to the boil. Add leaves and cover with a lid. Cook for two minutes until wilted. Drain and allow to cool. Squeeze water out of leaves then chop finely.
Heat oil in a frypan, then saute onions over very gentle heat for five minutes. Add garlic and silver beet stalks and cook for a further five minutes. Increase heat slightly, add bacon and cook for a further two minutes. Finally, add chopped leaves and stir to combine. Season well with salt and pepper, and set aside to cool.
Distribute silver beet mixture into the blind-baked pastry case and top with tasty cheese. Beat eggs and cream together and pour over the silver beet. Sprinkle with grated parmesan.
Bake for 30-35 minutes until set and lightly brown. Serve with a large green salad.
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- You could replace silver beet with English spinach, but it won't require blanching. Just chop finely and add to the bacon and onion mixture.
- For a vegetarian version, simply omit the bacon.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.