Ingredients
- 30 g butter, diced
- 1 tbsp olive oil
- 1 leek, thinly sliced
- ½ bunch silverbeet, coarsely chopped
- 1 garlic clove, finely chopped
- 1 lemon, rind grated finely, plus lemon wedges to serve
- 2 tsp each coarsely chopped thyme, oregano and parsley
- 1 sheet puff pastry
- 2 eggs
- 120 g Gruyère, coarsely grated
Method
Preheat oven to 200C. Heat butter and olive oil in a frying pan over medium-high heat, add leek, silverbeet stalks and garlic and sauté until tender (2-3 minutes). Add silverbeet leaves, stir until wilted, then stir in rind and herbs, season to taste and set aside. Line a tart tin with pastry, trim edges, leaving a 1cm overhang. Whisk eggs in a bowl, stir in Gruyère and silverbeet mixture, spread in pastry case and bake for 15-20 minutes, until golden.
