Unsure how to what to do with leftover greens? Here’s a dish that’s easy to cook and perfect for any greens you have on hand.
Directions
- In a large bowl rub the butter into the flour until it resembles coarse breadcrumbs. Slowly add the chilled water a dribble at a time and work into a soft dough.
- In a large bowl rub the butter into the flour until it resembles coarse breadcrumbs. Slowly add the chilled water a dribble at a time and work into a soft dough.
- Remove silverbeet leaves from stalks. Finely dice stalks and roughly chop the leaves.
- Heat a medium frypan and add 3 tablespoons 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 cook for five minutes. Remove from heat and set aside.
- Roll out pastry into a roughly round circle until about 1cm thick.
- Spread the ricotta over the base, leaving an edge of about 10cm. Top with greens and herb mix.
- Fold over the edges of the pastry to make a little rim. Cover the top with grated cheese and brush edges with beaten egg yolk.
- Bake for 30 minutes or until pastry is crisp and golden. Enjoy warm or cold with family, friends and colleagues.
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This greens tart is perfect for using up old veg you have in the fridge – any seasonal leafy green can be used in this recipe. The tart will keep in the fridge for up to five days.