SIL­VER­BEET & MUSH­ROOM TART

The Australian Women’s Weekly Food Magazine - - Meat-free Monday - PREP + COOK TIME 1 HOUR (+ RE­FRIG­ER­A­TION) SERVES 4

¾ cup (110g) whole­meal plain

spelt flour

¾ cup (110g) white plain spelt flour 1 tea­spoon fen­nel seeds

¼ cup (60ml) olive oil

1 egg

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

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