Silverbeet and broccoli tart

Everybody will love this tart. You don't have to use silverbeet and broccoli if cauliflower, peas, bacon, feta, spinach are the thing in your fridge put your own take on it.




Ingredients

Savoury shortcrust pastry (bought)
1 tbs olive oil
1 red onion, finely chopped. Substitute onion with leek if you'd like.
Head of broccoli
500g silverbeet leaves, chopped
2 eggs, plus 1 egg yolk
1 cup (250ml) thin cream. I use long life and always have a supply at the ready for on a cook's whim.

Method

Preheat the oven to 190°C.

Roll out pastry on a floured board and use to line a shallow, 10cm x 34cm rectangular loose-bottomed tart pan. Cover and refrigerate for 30 minutes.

Place a sheet of baking paper in the pastry shell, fill with raw rice or pastry weights and blind bake for 15 minutes.

Remove from oven, remove weights and allow to cool.

Meanwhile, heat the oil in a large frypan over medium heat, add the onion and cook for 2-3 minutes until softened.Add a drip or two of water to stop the onion pieces from burning and allow to soften graciously.

Add the broccoli, cook for 3 minutes and then the silverbeet and cook for a further 1-2 minutes until just wilted. Remove from heat, drain off any excess liquid from pan and allow mixture to cool.

Sit tart pan on a baking tray and fill with cooled silverbeet mixture. Beat together the eggs and cream, season with salt and pepper and pour over the filling.

Place in the oven and bake for 20-25 minutes until the filling is set. Serve warm in wedges.