Looking for the perfect dish for brunch or lunch? Look no further than this mouthwatering Onion, Silverbeet and Gruyere Tart. Cool the Onion, Silverbeet and Gruyere tart in the tin a little before slicing, then serve topped with shredded rocket, dressed with some lemon juice and olive oil.
Onion, Silverbeet and Gruyere Tart Recipe
Serves 8-10
Ingredients:
100g diced speck
50g unsalted butter
2 white onions, thinly sliced
1 bunch silverbeet, stems thinly sliced, leaves torn into small pieces
3 eggs
200g sour cream
½ cup (50g) grated gruyere
100g goat’s fetta, crumbled
ground white pepper, to taste
sweet paprika, to taste
finely shredded rocket, lemon juice and olive oil, to serve
Pastry
3⅔ cups (550g) plain flour
1 teaspoon salt
300g chilled unsalted butter, diced
1 egg
½ cup (125g) sour cream
Method:
To make the pastry, combine the flour and salt in a food processor. With the motor running, add the butter, one piece at a time, and process until well combined. Add the egg and sour cream and pulse until it just forms a ball.
Turn the pastry out onto a lightly floured surface. Roll out until 3mm thick. Transfer to a deep 30cm loose-based tart tin and trim any excess pastry. Place in the fridge for 20 minutes. Preheat the oven to 200°C.
To make the filling, cook the speck in a large frying pan over medium heat, stirring often, until the fat starts to render. Add the butter, onion and silverbeet stems and gently cook, stirring, for 10–12 minutes, until soft. Add the silverbeet leaves. Cook, stirring, for 5 minutes, until wilted. Transfer to a colander to cool and drain.
Place the tart tin on a baking tray and prick the pastry base all over with a fork. Line the pastry with baking paper and fill with baking weights or dried beans. Bake the tart for 20 minutes, then remove the weights and paper and bake for a further 10 minutes, until the pastry base looks dry.
Whisk the eggs, sour cream and cheeses in a bowl. Fold in the cooled silverbeet mixture. Generously season with salt, white pepper and sweet paprika.
Reduce the oven to 180°C. Spoon the filling into the pastry case. Bake for 30–40 minutes, until the pastry is crisp and cooked through and the filling is just set. Cool the tart in the tin a little before slicing, then serve topped with shredded rocket, dressed with some lemon juice and olive oil.
Farmer cookbook by Jody Vassallo, all proceeds from the sale donated to farmers in need thanks to the support of Country Women’s Association of Australia.
