SILVERBEET & MUSHROOM TART
¾ cup (110g) wholemeal plain
¾ cup (110g) white plain spelt flour 1 teaspoon fennel seeds
¼ cup (60ml) olive oil
1 tablespoon chilled water
20g reduced-fat spread
1 green onion, sliced thinly
3 large portobello mushrooms
(300g), sliced thinly
750g silverbeet, trimmed, chopped 1 clove garlic, crushed
2 eggs, extra, beaten lightly
50g goat’s cheese
2 tablespoons firmly packed fresh
flat-leaf parsley 1 Process flours and seeds until combined. Add oil, egg and the water; process until ingredients just come together. Shape into a disc, enclose in plastic wrap; refrigerate for 30 minutes.
2 Meanwhile, melt spread in a large frying pan over high heat; cook green onion and mushroom, stirring occasionally, for 8 minutes or until tender and excess liquid evaporates. Stir in silverbeet and garlic; cook, stirring, for 2 minutes or until wilted; season with pepper, cool.
3 Preheat oven to 180°C/160°C fan. 4 Roll pastry between sheets of baking paper until 30cm round and about 3mm thick. Remove top sheet of paper. Transfer pastry on base sheet of paper to an oven tray. Spoon silverbeet mixture onto pastry, leaving a 6cm border. Gently fold pastry edges over filling, pleating at 5cm intervals.
5 Brush pastry border with a little of the extra egg; pour remaining egg over silverbeet mixture. Bake for 40 minutes or until pastry is crisp and lightly golden.
6 Serve tart sprinkled with goat’s cheese and parsley.
“Our silverbeet and mushroom tart is delicious as it is, but add some crumbly fetta to take it to the next level.” Domenica Reddie, Recipe Editor, AWW Cookbooks