Silverbeet & Cheese Slab Pie
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Silverbeet & Cheese Slab Pie
Ingredients
1 Extra-large bunch silverbeet, washed, thinly sliced (Pls buy 2 as a backup)
2 tablespoons Red Island extra virgin olive oil
1 large brown onion, sliced
4 cloves garlic, crushed
2 tablespoons Dijon mustard
1.5 cup fresh ricotta cheese
1.5 cup cheddar, comte Or gruyere cheese, grated or cubed
1/3 cup Coles fine polenta
1 egg
Sea salt and black pepper to taste
Pastry:
250g plain flour, plus extra for dusting
½ teaspoon baking powder
150g butter, cold, cut into cubes
125g Cream cheese, cold, cut into cubes
2 tablespoons thickened cream, cold
Method
To make the pastry, place the flour, baking powder, butter and salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough. Tip out onto a lightly floured work surface and press into a rectangle. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.
Pre heat the oven to 200 degrees.
Heat a large frying pan over a medium heat. Add in the onion, garlic and a pinch of sea salt and cook for 2-3 minutes, or until the onions have softened. Add in the silverbeet and cook, stirring for 3-4 minutes, or until softened.
Remove the pastry from the fridge and roll out onto a lightly floured surface in a rough rectangle 4-5mm thick.
Carefully transfer the pastry to a large lined rectangular oven tray. Spread the Dijon mustard onto the base of the pastry, leaving a 5cm boarder. Scatter the polenta onto the mustard and top with the ricotta cheese. Once the silverbeet mixture has cooled slightly, mix through 1 cup of the cheese. Place the silverbeet mixture onto the ricotta and scatter over the remaining cheese on top.
Fold up the outside of the pastry to make a 5cm boarder on the tart.
Beat the egg and using a pastry brush, lightly paint the outside edges of the tart with egg. Crack over some black pepper and place into the oven for 40-45 minutes, or until pastry is golden.
Recipe by Courtney Roulston
