Flaky pastry filled with creamy goat’s cheese and tender silverbeet, baked golden in under an hour.
How to make silverbeet and goat’s cheese tart
Serves: 4–6
Time: 50 minutes
Style: flaky puff pastry, soft savoury filling, greens on top
Ingredients
Base
• 1 sheet all-butter puff pastry (or 2 smaller sheets), thawed
• 1 egg, beaten (for egg wash)
Filling
• 1 small brown onion, finely sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil + extra to finish
• 1 bunch silverbeet (chard), stems removed and finely sliced, leaves chopped (about 4–5 packed cups leaves)
• 2 packed cups baby spinach
• 3 eggs
• 200 g ricotta (or thick Greek yoghurt as a swap)
• 80–120 g goat’s cheese, crumbled (plus a little extra for the top)
• 1 tsp lemon zest (optional but excellent)
• Pinch nutmeg
• Salt and black pepper
Optional extras
• A few sprigs thyme or oregano
• 1–2 tbsp grated parmesan
• Toasted pine nuts or walnuts to finish
Method
1. Prep the pastry
• Heat oven to 200°C (180°C fan).
• Line a tray with baking paper.
• Lay pastry on the tray. Score a 2 cm border around the edge (don’t cut all the way through).
• Prick the centre area all over with a fork.
• Brush the border with egg wash.
• Bake 10 minutes until just starting to puff.
2. Cook the Silverbeet and Spinach
• While the pastry pre-bakes, heat oil in a pan.
• Cook onion with a pinch of salt for 5–7 minutes until soft.
• Add garlic for 30 seconds.
• Add sliced silverbeet stems first (if using), cook 2 minutes.
• Add silverbeet leaves, cook 2–3 minutes until wilted.
• Add spinach last, cook 1 minute to wilt.
• Tip everything into a colander and press out excess liquid (this is the secret to a crisp base).
3. Mix the filling
• In a bowl, whisk eggs and ricotta.
• Stir in lemon zest, nutmeg, pepper, and a small pinch of salt.
• Fold in the drained greens and most of the goat’s cheese (save some for the top).
4. Assemble
• Take the pastry out. If the centre puffed up, gently press it down with the back of a spoon.
• Spread filling into the centre, keeping the border clear.
• Dot remaining goat’s cheese over the top. Add thyme/oregano if using.
5. Bake
• Bake 18–22 minutes until the filling is set and the pastry is deeply golden.
• For extra browned goat’s cheese spots like the photo, pop it under the grill/broiler for 30–60 seconds (watch closely).
6. Finish & serve
• This silverbeet and goat’s cheese tart is best served with a drizzle of olive oil, add a crack of pepper, and rest 5 minutes before slicing.
