Sage, silverbeet and blue goat's cheese tart
30/3/2011
Serves 4
Pastry
| 250 g | Flour |
| ¼ tsp | Salt |
| 100 g | Butter |
| 50 g | Blue goat's cheese |
| 1 | Egg |
| 50 ml | Water |
Filling
| 1 bunch | Silverbeet, (or about 3 cups) |
| 5 | Eggs |
| 1 cup | Cream |
| 1 cup | Milk |
| 100 g | Blue goat's cheese |
| 1 sprinkle | Ground nutmeg |
| 1 to taste | Salt & freshly ground pepper |
| 12 | Sage leaves |
Directions
- 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.
Wine Match
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