Silverbeet, bacon and feta tart

August 28, 2010

This was thrown together yesterday for a light lunch with friends. If you don’t have feta, you could use goats chevre or gruyere. If you’d prefer vegetarian, omit the bacon.

Serves 4

1 packet shortcrust pastry, thawed
1 tbs olive oil
1 brown onion, peeled and sliced
1 bunch silverbeet or chard, rinsed well and chopped coarsley
4 rashers of bacon, chopped roughly
100g feta, chopped
salt and pepper
Mixed salad leaves, to serve


Preheat the oven to 180C. Roll out the pastry and press into a greased tart dish (approx 20-25cm).  Cover with greaseproof baking paper and either rice, dried beans or baking weights. Blind bake for 15 minutes.

Meanwhile, saute the onion and bacon for approx 5 minutes until cooked. Add the silverbeet, and saute for a further 5-10 minutes until softened. Season to taste.

Remove the greaseproof paper and weights from the tart shell. Add the filling and sprinkle over the feta. Bake for 20 minutes or until just golden.

Serve with mixed leaves.


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