Silverbeet, leek and Gruyere tart
You could use any winter greens you like, or even a combination of greens, but in this particular dish, I usually go for silverbeet or rainbow chard. Instead of a pastry crust, this tart has a buttery, brioche-like base, which is filled with a mixture of sautéed leeks, garlic and silverbeet, bound together with a crème fraiche custard and flecked with plenty of Gruyere (the best quality you can get your hands on!).
2 hours, include proving time prep.
1 hour cooking
- 225 gm (1½ cups) bread flour
- 1 tsp dried yeast
- 1 tsp caster sugar
- 1 tsp fine salt
- 3 eggs, at room temperature
- 90 gm softened butter
- 30 gm butter, coarsely chopped
- 1 leek, white and pale green parts only, thinly sliced
- 2 garlic cloves, finely chopped
- ½ bunch silverbeet, half the stalks thinly sliced, leaves chopped into bite-sized pieces
- 100 ml dry white wine
- 1 egg
- 1 egg yolk
- 150 gm crème fraiche
- 100 gm coarsely grated Gruyere
- 2 tbsp thyme
- Combine flour, yeast, sugar and salt in an electric mixer fitted with a dough hook, add eggs and knead for 3-4 minutes until combined. Gradually add butter a little at a time, mixing continuously for 4-5 minutes until glossy and butter is completely incorporated.
- Transfer to a lightly oiled bowl, cover and stand in a warm place for 2-2½ hours until doubled in size.
- Meanwhile, for leek filling, melt butter in a large saucepan over a low heat, add leek, garlic and silverbeet stalks and sauté, stirring occasionally for 4-5 minutes until tender. Add wine, season to taste and simmer for 2-3 minutes until wine is almost completely evaporated.
- Stir in silverbeet leaves and cook for 2-3 minutes until just wilted, then cool completely. Whisk eggs and crème fraiche together in a bowl, stir in silverbeet mixture, cheese and thyme, season to taste.
- Preheat an oven to 190˚c.
- Knock down dough, roll on a lightly floured surface to a 35cm-diameter round and line a 25cm-diameter pie tin or tart tin, letting dough overhang sides. Spread the silverbeet mixture in the base, fold in edges, pleating as you go, then bake until golden and cooked through (40-45 minutes).
- Stand for 10 minutes then serve hot.