Onion, silverbeet and gruyere tart

Ingredients

  • 50g unsalted butter
  • 2 white onions, thinly sliced
  • 1 bunch silverbeet, stems thinly sliced, leaves torn into small pieces
  • 3 eggs
  • 200g sour cream
  • 1/2 cup (50g) finely grated Gruyere
  • 100g goat’s feta, crumbled
  • 1 tsp ground white pepper
  • 1/4 tsp sweet paprika
To serve
  • Rocket
  • Lemon juice
  • Extra virgin olive oil

Method

  1. Add the butter, onion and silverbeet stems, and gently cook in large frypan over medium heat, stirring occasionally, for 12 minutes or until soft. Add the silverbeet leaves. Cook, stirring occasionally, for 5 minutes or until wilted. Transfer to a colander to cool and drain.
  2. 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 or until the pastry base looks dry.
  3. Whisk the eggs, sour cream and cheeses in a bowl. Fold in the cooled silverbeet mixture. Generously season with salt flakes, ground white pepper and sweet paprika.
  4. Reduce the oven to 180°C.
  5. Spoon the filling into the pastry case. Bake for 40 minutes or 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 rocket, dressed with lemon juice and oil.