Silverbeet And Olive Tart With Parmesan Crust Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C and grease a tart pan with butter.
• STEP 2.In a large bowl, combine the flour, parmesan cheese, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
• STEP 3.Add the cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball and refrigerate for 30 minutes.
• STEP 4.Roll out the dough on a lightly floured surface and transfer it to the greased tart pan. Press the dough into the pan and trim any excess.
• STEP 5.In a skillet, heat olive oil over medium heat. Add the silverbeet and cook until wilted. Remove from heat and let it cool.
• STEP 6.In a separate bowl, whisk together the eggs, cream, salt, and pepper. Stir in the cooked silverbeet and olives.
• STEP 7.Pour the mixture into the prepared tart shell and spread it evenly. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
• STEP 8.Remove from the oven and let it cool for a few minutes before serving. Serve warm or at room temperature.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure the butter is cold when cutting it into the flour mixture to achieve a flaky crust.
• You can use any type of olives you prefer, such as Kalamata or green olives.
• If you don't have a tart pan, you can use a pie dish instead.
• For a vegetarian version, you can omit the parmesan cheese and use a vegetable-based alternative.
• Serve the tart with a side salad for a complete meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the tart warm or at room temperature.
• You can garnish the tart with fresh herbs, such as parsley or basil, before serving.