Use a combination of at least two herbs in the tart as it really does make a difference to the final flavour of the filling. Cavalo nero and Swiss chard can also be used in the filling. The amount of greens used needs to be 8 cups in total.
Serves: 4–6
INGREDIENTS
Filling
2 tablespoons olive oil
4 spring onions, thinly sliced
2 cloves garlic, crushed
½ teaspoon ground mixed spice
4 cups packed silverbeet leaves,thinly sliced (about 8 stalks)
4 cups packed spinach leaves, roughly chopped
4 eggs
1 cup cottage cheese
1 cup grated cheddar cheese
finely grated zest 1 lemon
¾ cup roughly chopped herbs, use any combination of mint, basil, dill and flat-leaf parsley
sea salt and freshly ground pepper
To assemble
5 sheets filo pastry
melted butter or olive oil spray
sesame seeds
lightly greased 26 cm x 3 cm deep loose bottom tart tin
METHOD
Preheat the oven to 180˚C.
Heat the oil in a large saucepan and cook the spring onions, garlic and mixed spiced for 2 minutes. Add the silverbeet leaves and turn to wilt then add the spinach and stir until wilted. Tip into a large sieve or colander and drain for 20 minutes.
Whisk the eggs in a large bowl and season generously. Stir in the cottage and cheddar cheeses, lemon zest and herbs then the greens.
To assemble: Brush one sheet of pastry with butter or olive oil spray and place in the tin, gently pressing it against the sides. Continue with the remaining pastry, placing each sheet slightly off centre from the last and letting the excess hang down the sides of the tin.
Tip the filling into the tart. Gently lift and fold the overhanging pastry over the top of the filling but leave the middle uncovered. Brush the pastry edges with butter and sprinkle with sesame seeds.
Bake for 20–25 minutes until the filling is set and the top is golden. Leave the tart in the tin for at least 10 minutes before removing, or cut and serve straight from the tart tin. Serve warm or at room temperature.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!