Silverbeet, speck and sour cream pastry tart

This silverbeet tart features a buttery, sour cream flaky pastry. The filling combines tender sautéed silverbeet with crispy speck, elevated with the nutty, savoury flavour of gruyère cheese.

Silverbeet, speck and sour cream pastry tart Credit: Kitti Gould

• serves

  6

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 500 g plain flour
• 2 tsp salt
• 300 g unsalted butter, cold, diced
• 2 eggs
• 3 tbsp sour cream

Filling

• 100 g speck, diced
• 200 g white onion, sliced finely
• 10 leaves silverbeet or rainbow chard, leaf removed and shredded, stalk finely cut
• 50 g unsalted butter
• 3 eggs
• 200 g sour cream
• 150 g grated gruyère cheese
• sweet paprika, salt and white pepper to season
• rocket salad, to serve

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced). Grease and flour a 40 cm x 30 cm baking tray. In a food processor, blend the flour and the salt together, then add the butter, egg and 3 tbsp sour cream. Pulse until it forms a ball.
2. Roll the sour cream pastry out to a 40 cm x 30 cm rectangle (to match the size of your baking tray) that is approximately 5 mm thick. Place the rolled pastry onto your prepared baking tray. Create a slight lip around edges of the pastry to form a shallow tart. Using a fork, prick the pastry and allow to rest in the fridge while you make the filling.
3. Heat a large frying pan over medium heat and fry the speck, stirring, to achieve a caramelised colour. Remove, drain and cool leaving in the rendered speck fat. To the same pan add the onion, silverbeet stalk and the butter and cook slightly until they soften. They need to be translucent with no or little colour.
4. Add the shredded silverbeet leaves to the pan and cook, until just wilted. Transfer the mixture to a bowl with the cooked speck and allow to cool.
5. In a medium mixing bowl, whisk the eggs, sour cream and gruyère cheese together. Fold into the cooled silverbeet, onion and speck mixture.
6. Season generously with salt, white pepper and sweet paprika.
7. Spoon the filling evenly onto the dough, to the edge of the pastry, and bake for 40 minutes, or until golden.
8. Allow to cool. With a sharp knife slice, slice into rectangles and serve alongside a rocket salad.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.