Bitter greens, leek and Comté tart

SERVES 4-6

30 gm butter, diced 1 tbsp olive oil

1 leek, thinly sliced, lengthwise 250 gm mixed bitter greens, stalks thinly sliced, leaves coarsely chopped (we used kale and English spinach)

1 garlic clove, finely chopped

Finely grated rind of

1 lemon, plus lemon wedges to serve

2 tsp each coarsely chopped dill, oregano and flat-leaf parsley, plus extra leaves to serve

1 sheet (375gm) puff pastry

2 eggs

120 gm Comté, coarsely grated

1 Preheat oven to 200°C. Heat butter and olive oil in a frying pan over medium-high heat. Add leek, stalks and garlic and sauté until tender (2-3 minutes). Add leaves, stir until wilted, then stir in rind and herbs; season to taste and set aside.

2 Line a 23cm-diameter tart tin with pastry then trim edges, leaving a 1cm overhang. Whisk eggs in a bowl; stir in Comté and silverbeet mixture, spread in pastry case and arrange leeks on top. Crimp edges then bake until golden and set (20 minutes). Serve hot or at room temperature.