Ballarat silverbeet tart
<p>"The area may be famous for gold, but there’s also some great local produce available around Ballarat, and an ever-increasing slow-food culture. This original tart recipe includes some of the best ingredients available in central Victoria. For the pastry I used Powlett Hill flour brought home by my husband after shearing sheep on the Campbelltown property. For the filling I purchased silverbeet from Spring Creek Organics in Navigators, free-range Green Eggs from Great Western and Creswick-grown garlic from the Lake Wendouree Smart Living Market. However, I think the Meredith Dairy marinated goat’s cheese and Mount Zero kalamata olives from the Grampians are the heroes of the dish. Even my fussy children will eat it!" - <em><strong>Jean Flynn, Ballarat, Victoria</strong></em></p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>1 ½ cups plain flour</li>
<li>100 g cold butter, cubed</li>
<li>2–4 tablespoons cold water</li>
</ul>
<p><em>Filling</em></p>
<ul>
<li>1 tablespoon olive oil</li>
<li>¾ bunch silverbeet (leaves and stalks), chopped</li>
<li>2 garlic cloves, finely chopped</li>
<li>½ cup grated parmesan cheese</li>
<li>16 kalamata olives, pitted and halved, plus extra, to serve</li>
<li>2 eggs, lightly beaten</li>
<li>150 g marinated goat’s cheese</li>
<li>Sliced or quartered tomatoes, to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>To make the pastry, put the flour in a large bowl and rub the butter in using your fingertips. Gradually add the water and mix using a butter knife to form dough.</li>
<li>Bring together to make a disc and wrap in plastic wrap. Refrigerate for 30 minutes.</li>
<li>Meanwhile, make the filling. Heat the oil in a large frying pan over medium heat. Add the silverbeet stalks and cook, stirring, for 5 minutes, or until soft. Add the garlic and silverbeet leaves and cook, stirring occasionally, for a further 10–15 minutes, or until the leaves are wilted. Season with salt and pepper. Set aside to cool.</li>
<li>Preheat the oven to 180°C.</li>
<li>Lightly grease a 24 cm tart tin. Roll the dough out on a floured bench top to a circle large enough to fit the base and side of the tin, and carefully line the tin with the dough.</li>
<li>Spread the parmesan evenly over the dough base and top with the cooked silverbeet and the olives. Pour the beaten egg over the filling and crumble the goat’s cheese over the top.</li>
<li>Bake for 30–35 minutes, or until cooked through and golden on top. Serve warm with fresh tomatoes and extra olives.</li>
</ol>
<p><img width="161" height="195" src="https://oversixtydev.blob.core.windows.net/media/21491/australia-cooks-cover-image_161x195.jpg" alt="Australia Cooks - Cover Image" style="float: right;"/></p>
<p>Do you have a great tart recipe? Share it with us in the comments below.</p>
<p><em>Written by Jean Flynn. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><span style="text-decoration: underline;"><strong>ABC Books</strong></span></a>.</em></p>
<p><strong>Related links:</strong></p>
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<p><a href="/lifestyle/food-wine/2016/03/frittata-mushrooms-kikorangi/"><span style="text-decoration: underline;"><em><strong>Frittata with grilled field mushrooms and kikorangi</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/01/mushroom-tart/"><span style="text-decoration: underline;"><em><strong>Mushroom tart</strong></em></span></a></p>
