Add a few slices to feta to the top of a silverbeet tart and cook until golden ... mmmm.
Rich shortcrust pastry 225g (8 oz) standard flour Pinch of salt 170g (6 oz) butter 1 medium (size 6) free-range egg yolk 3–4 Tbsp chilled water, or as needed 750g (generous 1½ lb) silverbeet (or Swiss chard) Salt and freshly ground black pepper 1 large onion, peeled and finely chopped 2 Tbsp butter 1 large clove garlic, peeled and crushed Freshly grated nutmeg 3 medium (size 6) free-range eggs 200ml (7 fl oz) cream 100ml (3½ fl oz) milk 150g (5-6 oz) creamy-style feta
1 Make pastry, roll out and line into a 28cm (11”) loose-bottomed flan ring, and bake blind for 20 minutes. Details below.
2 Trim silverbeet, wash well, then cut off stalks, discarding any tough bits, and chop stalks coarsely. Chop leaves, keeping them separate from stalks. Bring a large saucepan of water to the boil, salt well, then add stalks. Cook for 3 minutes, then add chopped leaves. Cook for 3 minutes more. Drain and refresh with cold water. Leave silverbeet to drain for 10 minutes, then use your hands to squeeze out excess water.
3 Put onion in a medium-sized frying pan (skillet) with butter and cook gently until tender and lightly golden. Stir in garlic and cook for 1 minute more, then stir in cooked silverbeet. Season with 1 teaspoon of salt, plenty of black pepper and freshly grated nutmeg. Cool silverbeet and onion for 10 minutes, then mix in eggs, cream and milk.
4 Preheat oven to 180ºC (350°F). Place a baking sheet on a rack in the centre of the oven. Spoon silverbeet filling into partially cooked pastry case. Arrange sliced feta on top. Slide tart off a cold baking sheet onto hot one in oven. Bake for 35-40 minutes, or until pastry is golden and tart browned on top. Serve warm, cut into wedges.
Rich shortcrust pastry (More information here Rich Shortcrust Pastry)
1 Sift flour, salt and sugar (if using) into a large wide bowl to aerate. Cut butter into cubes and drop into flour. Use two round-bladed knives or a metal pastry cutter to cut butter through flour. Then finish rubbing in butter with your fingertips. As you rub the butter into the flour, lift it slightly in the bowl to keep it aerated. Shake bowl occasionally to bring larger lumps of butter to the surface. Once mixture looks like coarse breadcrumbs, stop. The idea is to get the butter coated with flour, not to have the flour absorb the butter. These pieces of butter will disperse through the dough when rolling it but will help create little air pockets during baking which will make the pastry flaky. If you overwork the ingredients at this stage, the pastry will be heavy and greasy.
2 Blend egg yolk and chilled water together and mix into flour and butter with a knife, working quickly but lightly. Once it starts to form a clumpy ball, use your hand to bring it to a smooth ball, but use minimum and light contact. If you move the ball of clumpy dough around the bowl it should start to look clean. If there are a lot of floury flakes, dribble in a little more water. If the dough is too dry, it will be flaky and difficult to roll and shape, and it’s likely to crack. Conversely, if the dough is sticky or wet it will be difficult to handle and may be hard and tough when baked, and may shrink.
3 Pat dough into a ball, then into a round or rectangular shape depending on its end use, which will make it easier to roll out, using a little extra flour if necessary to prevent sticking. Wrap in plastic food wrap and chill for 20–30 minutes, until dough feels firmish. Do not let it set hard or it will be difficult to roll out. If this happens, let it soften a little at room temperature before rolling. Resting dough makes it more manageable and easier to roll and it is less inclined to shrink during cooking.
Information on making pastry in a food processor, lining it into a flan ring, baking blind and other information available here LINK