Savoury tart with Silver beet
- 200g 0 Italian flour (alternatively use plain, all-purpose flour)
- 100g unsalted butter, chilled
- 90ml milk
- 1 egg yolk
- 1 pinch salt
- 8 large silver beet leaves (swiss chard), rinsed several times, patted dry, stalks removed, roughly chopped
- 2 tablespoons canola oil
- ½ large red onion, finely chopped
- 1 medium-sized potato, cut into 1cm cubes
- 2 eggs, lightly beaten
- 200g ricotta, drained
- 10g Pecorino cheese (I use Pecorino Romano), finely grated
- 50g ham, roughly chopped
- 1 egg yok (for egg wash)
- Sea salt
There are two methods for making the Pasta Brisè (shortcrust pastry dough). You can either use a food processor which speeds up the process or the pastry can be made by hand.
Food Processor method – Place the flour, butter, milk, egg yolk and salt into the bowl of the processor. Process until the dough just starts to come together.
Handmade method – Combine the flour, butter and salt in a bowl. Use your fingertips to rub the butter into the flour until the texture resembles fine breadcrumbs. Add the milk and egg and mix by hand until the dough just starts to come together.
Turn the Pasta Brisè dough onto a clean, lightly floured work surface. Lightly knead to bring together. Gather the dough with your hands to form a ball. Wrap in plastic wrap (cling film) and refrigerate for a minimum of 1 hour.
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Prepare a shallow baking tray lined with a sheet of baking paper.
To make the Savoury tart filling, heat the oil in a medium-sized or large frying pan over medium heat. Cook the chopped onion for 2 minutes, then add the potatoes. Season with sea salt to taste and cook for a further 6 minutes. Transfer the cooked onion and potato to a mixing bowl. Add the silver beet (swiss chard) and cook for 2-3 minutes or until a little wilted but still holds its shape. Remove from the heat and allow to cool.
Once the silver beet has cooled, squeeze out all the excess moisture. Roughly chop the silver beet and transfer to the mixing bowl with potato and onion. Add the ricotta, 2 whole eggs, pecorino cheese, chopped ham and season with sea salt. Stir to combine.
Set the baking paper (from the baking tray) onto a clean work surface. Remove the Pasta Brisè from the fridge and place onto the sheet of baking paper. Use a rolling pin to stretch the pastry to form a 24cm circle shape. Arrange the Savoury tart filling in an even layer over the pastry, leaving a 2cm border around the edges. Fold the pastry over to partially enclose the filling. Pinch the edges of the pastry together to seal. Gently transfer the Savory tart to the baking tray. Use a fork to lightly whisk the egg yolk in a small bowl. Brush the pastry with the beaten egg yolk.
Bake for 25-30 minutes. Serve warm or at room temperature. Buon appetito!
