Silverbeet and Gruyère Tart


  • 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


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.

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