Silverbeet tart

Today I just have to post a new recipe I've discovered. This silverbeet tart from The Best of Annabel Langbein has absolutely taken my breath away. I can not get over how delicious it is.

And it was really easy to whiz up in my food processor - a birthday present from Paul that I'm slowly getting more confident at using. (Don't worry, I asked for it. It wasn't a "Get in the kitchen where you belong" moment. Paul would happily make and eat two minute noodles every night if I didn't cook.)

Pastry ingredients

• 1c plain flour
• 1/4t salt
• 75g butter
• 2T cold water

Filling ingredients

• 1/3c cream cheese
• 3 eggs
• 1/2c cream or milk
• 1T pesto (I used 2 and added a few leaves of fresh basil)
• 1 spring onion, chopped (I didn't have any of this)
• 1t horseradish sauce (I didn't have any of this)
• 1/2t prepared mustard (I used Dijon)
• 1/2c grated cheese
• A big bunch of fresh spinach or silverbeet (use as much or as little as you like - I used a whole silverbeet plant that had self-seeded in my garden)
• Salt, pepper and a pinch of nutmeg

Method
1. Place the flour, salt and butter in the bowl of a blender and blend to fine crumbs.


2. With the motor running, add the water until the mixture comes together in a ball.

3. Press into a loose-bottomed quiche dish (about 20cm). (I don't have one so used a pie dish.) 


4. Cover with baking paper, weight with baking beans or rice and bake for about 12-15 minutes at 200°C.

5. While pastry cooks, prepare the filling. Blend together cream cheese, eggs and cream. Add all other ingredients and mix to a smooth, green puree. 

6. Pour into semi-cooked pastry shell and bake at 180°C for 30 minutes, or until golden.

Serve with relish for extra flavour. It was delicious with my sister-in-law Kim's homemade capsicum relish.