SILVERBEET, LEEK and GRUYERE TART

Silverbeet is often overlooked, especially these days when kale is the new(ish) leafy green vegetable on the block. I love silverbeet paired with loads of butter, leek and garlic, which form the basis of the tart filling here. This is one of my favourite dishes for a leisurely lunch at the farm and if there are leftovers, they’re just as good for breakfast.

Preparation Time 20 minutes, plus proving | Cooking Time 1 hour, plus standing | Serves 4–6

225 g (8 oz/1½ cups) strong flour

1 teaspoon dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine salt

3 eggs, at room temperature

90 g (3¼ oz/¹/₃ cup) softened butter

SILVERBEET, LEEK AND GRUYERE FILLING

2 tablespoons butter, diced

1 leek, white and pale green parts only, thinly sliced

2 garlic cloves, finely chopped

400 g (14 oz/½ bunch) silverbeet (Swiss chard), half the stalks thinly sliced, leaves chopped into bite-sized pieces

100 ml (3½ fl oz) dry white wine

1 egg

1 egg yolk

150 g (5½ oz/²/₃ cup) crème fraîche

100 g (3½ oz/1 cup) coarsely grated gruyère cheese

2 tablespoons thyme leaves

To make the tart crust, combine the flour, yeast, sugar and salt in an electric mixer fitted with a dough hook, add the eggs and knead for until combined. Gradually add the butter, a little at a time, kneading continuously for 4–5 minutes until glossy and the butter is completely incorporated. Transfer to a lightly oiled bowl, cover and stand in a warm place for about 2–2½ hours until doubled in size.

Meanwhile, for the silverbeet filling, melt the butter in a large saucepan over a low heat, add the leek, garlic and silverbeet stalks and sauté, stirring occasionally, for 4–5 minutes until tender. Add the wine, season and simmer for 2–3 minutes until the wine is almost completely evaporated. Stir in the silverbeet leaves and cook for 2–3 minutes until just wilted, then cool completely. Whisk the egg, egg yolk and crème fraîche in a bowl until smooth, stir in the silverbeet mixture, cheese and thyme and season.

Preheat the oven to 190°C (375°F). Knock down the dough, roll out on a lightly floured surface to a 35 cm (14 inch) diameter round and line a 25 cm (10 inch) pie tin or tart tin, letting the dough overhang the sides. Spread the silverbeet mixture around the base, fold in the edges, pleating as you go, then bake for about 40–45 minutes until golden brown and cooked through. Stand for 10 minutes, then serve hot.