Silverbeet, Thyme & Balsamic Onion Tart

Serves 6

Ingredients

For the Pastry

• 1 ½ cups white flour

• 1 tablespoon finely chopped fresh thyme

• Pinch of salt

• 120 grams cold butter, cut into cubes

• ¼ cup (or more) unsweetened yoghurt

For the filling

• 1 large bunch silverbeet, approx 300 grams

• ¾ cup balsamic onions

• 5 free range eggs, lightly beaten

• 1/3 cup unsweetened yoghurt

• Salt and pepper

• Sweet paprika to top

Method

1. Make the pastry by placing the flour, thyme and salt into a food processor with the cubed butter. Blitz until breadcrumb consistency is achieved. Spoon the yoghurt in with the motor running. The mixture should just stay together when a small piece is squeezed between the fingers, so if it seems a bit dry, add a bit more yoghurt a teaspoon full at a time. Alternatively, if you don’t have a food processor you could make this by hand – rub the butter into the dry mixture with your fingertips, and mix the yoghurt in using a knife, as you would scones, until the mixture just holds together. Tip the pastry onto a lightly floured bench and gently knead it until it comes together. Form it into a flat circular shape.

2. Grease a 25 cm tart tin and roll out the pastry 5-6 mm thick so it will comfortably cover the bottom and sides of the tin. Transfer it into the tart tin, pushing it into the edges and folding any excess pastry over to form a thick edge. Refrigerate for at least half an hour.

3. Preheat oven to 180.C

4. Take the pastry case from the fridge and prick the bottom all over with a fork. Cover with a piece of baking paper and fill with dried rice or beans to weigh it down. Blind bake for 15 minutes, then remove the baking paper and rice / beans and cook a further 5 minutes.

5. While the pastry is cooking, prepare the silverbeet by washing it well and removing the stems. To do this you can either hold each leaf upside down and use a sharp knife to cut down either side of the stem, or if the silverbeet is freshly picked you can use your other hand to swipe down, removing the leaves from the stems. Put the stems aside for use in another dish or freeze for making vegetable stock.

6. Roll the leaves up and slice as finely as possible – I like to slice both ways, so I end up with small pieces of silverbeet. Heat a large fry pan until piping hot and place the leaves in, tossing around with tongs so that they wilt down quickly. Don’t add extra water, as the leaves will already have water on them from washing. Continue cooking until all the liquid has evaporated and the silverbeet is completely wilted. Set aside to cool.

7. Combine the eggs and yoghurt and lightly whisk together, adding a good pinch of salt and some cracked black pepper.

8. Take the par-cooked pastry case and spread the wilted silverbeet over the base in an even layer. Dot the balsamic onions in any gaps and around the silverbeet (rather than a layer on top), and pour the custard over, making sure all the filling is covered. Sprinkle with sweet paprika and bake for 25 – 30 minutes, or until the custard is just set.

Recipe notes – Pastry making 101

• Contrary to common belief, pastry is simple to make and can be whipped up in less than 5 minutes, especially if you use a food processer. But there are a couple of things to remember when making it. The first is to keep everything as cold as possible, so don’t remove the butter or yoghurt out of the fridge until just before you need it and keep the pastry away from any sunny windowsills while you roll it out. Chill in the fridge once rolled for at least half an hour before blind baking.

• The next thing to remember is that handling it too much could make it tough (especially if you have hot hands!), so treat it gently. Add only enough yoghurt or liquid so that it just begins to ball together in the processor without being crumbly, and when you turn it out onto the bench, only knead it enough to ensure it stays together so you can roll it out with ease.