Sage, silverbeet and blue goat's cheese tart
( SERVES 4 )
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|1 bunch||Silverbeet, (or about 3 cups)|
|100 g||Blue goat's cheese|
|1 sprinkle||Ground nutmeg|
|1 to taste||Salt & freshly ground pepper|
- To make the pastry; sift the flour and salt together. Using your fingertips, rub in the butter(cut into cubes) until the texture resembles crumbs. Rub in the cheese.
- Whisk the egg and water(iced) together. Make a well in the flour and add. Mix gently and quickly until the dough forms, then wrap and rest in the fridge until ready to use.
- Preheat oven to 180 degC. Grease a 24cm loose-bottomed flan tin. Roll out the pastry and line. Bake blind for 10 minutes.
- Blanch the silverbeet(chopped), press in a sieve to remove any water then place in a bowl. Add the remaining ingredients except for the sage and pour into the pastry shell. Top with the sage leaves and bake for approximately 30 minutes or until golden and firm.
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