Sage, silverbeet and blue goat's cheese tart
40 min
for 4 people
Pastry
| ¼ tsp | Salt |
| 250 g | Flour |
| 100 g | Butter, cubed |
| 1 | Egg |
| 50 g | Blue goat's cheese |
| 50 ml | Water, iced |
Filling
| 5 | Eggs |
| 1 bunch | Silverbeet, (or about 3 cups) chopped (Main) |
| 1 cup | Cream |
| 1 cup | Milk |
| 1 sprinkle | Ground nutmeg |
| 100 g | Blue goat's cheese (Main) |
| 12 | Sage leaves |
Directions
- To make the pastry, sift the flour and salt together. Using your fingertips, rub in the butter until the texture resembles crumbs. Rub in the cheese.
- Whisk the egg and water together. Make a well in the flour and add. Mix gently and quickly until the dough forms, then wrap and rest in the fridge until ready to use.
- Preheat oven to 180C. Grease a 24cm loose-bottomed flan tin. Roll out the pastry and line. Bake blind for 10 minutes.
- Blanch the silverbeet, press in a sieve to remove any water then place in a bowl. Add the remaining ingredients except for the sage and pour into the pastry shell. Top with the sage leaves and bake for approximately 30 minutes or until golden and firm.