- 250g plain flour
- 120g butter, diced
- ½ tsp salt
- 2 – 3tbs of cold water
In a large bowl rub the butter into the flour until it resembles coarse breadcrumbs. Slowly add the ice water a dribble at a time and work into a soft dough.
Shape into a disc then wrap in plastic and leave to rest in the fridge for 30 minutes.
TART FILLING INGREDIENTS
- A really big bunch of seasonal Tasmanian greens from your garden, grocer or market – include silverbeet, kale, mustard greens (approximately
- 10 cups of roughly chopped veg)
- 1 leek or small red onion sliced finely
- 1 clove of garlic chopped finely Lots of fresh herbs like thyme, sage, parsley, rosemary
- 200g ricotta or cottage cheese
- Remove silverbeet leaves from stalks. Finely dice stalks and roughly chop the leaves.
- Heat a medium frypan and add 3 tbsp’s of olive oil.
- Fry onion and stalks over a medium heat until soft.
- Add garlic and continue to cook for a minute.
- Add kale and silverbeet leaves and stir to coat the leaves.
- Cover frypan with a lid, reduce heat to low and allow to cook for 5 minutes.
- Remove from heat and set aside.
- Roll out pastry into a roughly round circle until about 1cm thick.
- Smear the ricotta over the base, leaving an edge of about 10 cm.
- Top with greens and herb mix.
- Fold over the edges of the pastry to make a little rim.
- Then cover the top with grated cheese.
- Brush edges with beaten egg yolk.
- Bake in oven until golden about 30 minutes. Enjoy warm or cold with family, friends and colleagues