Silverbeet & Mushroom Tart

SERVES 4 PREPARATION & COOKING 1 HOUR (PLUS REFRIGERATION)

¾ cup wholemeal plain

spelt flour ¾ cup white plain spelt flour 1 teaspoon fennel seeds ¼ cup extra virgin olive oil 1 egg, plus 2 extra, beaten

lightly 1 tablespoon chilled water 20g reduced-fat spread 1 shallot, sliced thinly 3 large portobello

mushrooms, sliced thinly 750g silverbeet, trimmed,

chopped 1 garlic clove, crushed 50g goat’s cheese 2 tablespoons firmly packed

flat-leaf parsley leaves

1. Process flours and seeds until combined. Add oil, egg and water; process until ingredients just come together. Shape dough into a disc, then enclose in plastic wrap and refrigerate for 30 minutes.

2. Melt spread in a large frying pan over high heat. Cook shallot 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. 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 (see tip). Spoon mushroom 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, then pour remaining extra egg over mushroom mixture. Bake for 40 minutes or until pastry is crisp and lightly golden.

6. Serve tart sprinkled with cheese and parsley.