I already have a couple of tart recipes on the blog (which I have linked to at the end of this post), but I thought I would make a tart featuring an in season vegetable for August. I chose Silverbeet as it is a veggie that I don’t really cook very often at our house and thought it would be good for the kids to give it a try. All the kids liked except one liked the tarts in their lunch boxes.
I had a couple of sheets of pastry left over as the silverbeet mixture didn’t make as many tarts as I thought it might (it only makes 12), so I used what ingredients I had on hand to make the second tart recipe featured below!
Silverbeet and Cheese tarts
Ingredients:
- 1 bunch silverbeet
- 1 tablespoon olive oil
- 1 1/2 cups grated tasty cheese
- 2 eggs
- 2 spring onions
- 2 cloves garlic
- 3 sheets short crust pastry
Method:
1. Thaw pastry on the bench.
2. Preheat the oven to 180°C.
3. Cut the flesh of the silverbeet off the stems.
4. Wash and dry the silverbeet, then roughly chop the leaves.
5. Lightly beat the eggs and set aside.
6. Chop the spring onions and prepare garlic for crushing.
7. Grate the cheese.
8. In a medium frying pan add the olive oil and warm using a medium heat.
9. Add the silverbeet to the frying pan once oil is hot.
10.Stir the silverbeet regularly so it cooks evenly.
11.The silverbeet will begin to wilt and change colour.
12.Take the silverbeet off the heat and out of the pan. Pour it into a medium sized bowl – we will be adding the other ingredients to this bowl.
13. Using the same pan, add the spring onions and garlic, frying gently for a couple of minutes.
14. Add the fried spring onion and garlic to the silverbeet.
15. Add the cheese to the silverbeet mixture.
16. Add the eggs and gently mix all the ingredients until combined and set aside.
17. Using a large mug or small plate cut circles into the pastry.
18.Spray muffin trays with cooking oil and the place the pastry into the trays.
19. Spoon a heaped tablespoon of mixture into the 12 tins.
20. I went through and did this with all of them and then spooned the remaining liquid in the bowl evenly into the tins.
21. Bake in the oven for 20 – 25 minutes or until the tops have started to go a golden colour on top.
22. If the tarts aren’t coming out easily of the trays, they most likely need a little more cooking.
23. Remove from the trays and place on a rack to cool.
24. These tarts are delicious hot or cold and they also can be frozen.
- 1 bunch silverbeet
- 1 tablespoon olive oil
- 1½ cups grated tasty cheese
- 2 eggs
- 2 spring onions
- 2 cloves garlic
- 3 sheets short crust pastry
- Thaw pastry on the bench.
- Preheat the oven to 180°C.
- Cut the flesh of the silverbeet off the stems.
- Wash and dry the silverbeet, then roughly chop the leaves.
- Lightly beat the eggs and set aside.
- Chop the spring onions and prepare garlic for crushing.
- Grate the cheese.
- In a medium frying pan add the olive oil and warm using a medium heat.
- Add the silverbeet to the frying pan once oil is hot.
- Stir the silverbeet regularly so it cooks evenly.
- The silverbeet will begin to wilt and change colour.
- Take the silverbeet off the heat and out of the pan. Pour it into a medium sized bowl - we will be adding the other ingredients to this bowl.
- Using the same pan, add the spring onions and garlic, frying gently for a couple of minutes.
- Add the fried spring onion and garlic to the silverbeet.
- Add the cheese to the silverbeet mixture.
- Add the eggs and gently mix all the ingredients until combined and set aside.
- Using a large mug or small plate cut circles into the pastry.
- Spray muffin trays with cooking oil and the place the pastry into the trays.
- Spoon a heaped tablespoon of mixture into the 12 tins.
- I went through and did this with all of them and then spooned the remaining liquid in the bowl evenly into the tins.
- Bake in the oven for 20 - 25 minutes or until the tops have started to go a golden colour on top.
- If the tarts aren’t coming out easily of the trays, they most likely need a little more cooking.
- Remove from the trays and place on a rack to cool.
- These tarts are delicious hot or cold and they also can be frozen.
Tomato and Feta Tarts
Ingredients:
- 400 grams tinned diced tomatoes
- 2 cloves garlic
- 2 spring onions
- 50 grams feta
- 1 tablespoon olive oil
- 4 eggs
- 2 sheets short crust pastry
Method:
1. Thaw pastry on the bench.
2. Preheat the oven to 180°C.
3. Lightly beat the eggs and set aside.
4. Chop the spring onions and prepare garlic for crushing.
5. In a medium frying pan add the olive oil and warm using a medium heat.
6. Add the spring onions and garlic, frying gently for a couple of minutes.
7. Add the tomatoes and cook for 3 – 4 minutes, cooking off much of the liquid from the tomatoes to leave a chunky tomato mixture.
8. Pop the tomato mixture into the fridge to cool down for about 15 minutes.
9. Using a large mug or small plate cut circles into the pastry.
10. Spray muffin trays with cooking oil and the place the pastry into the trays.
11. Once the tomato mixture has cooled slightly, add the eggs and gently mix all the ingredients until combined.
12. Spoon a heaped tablespoon of mixture into the 12 tins.
14. Sprinkle feta on to the top of each tart.
15. Bake in the oven for 20 – 25 minutes or until the tops have started to go a golden colour on top. If the tarts aren’t coming out easily of the trays, they most likely need a little more cooking.
16. Remove from the trays and place on a rack to cool.
17. These tarts are delicious hot or cold and they also can be frozen. This recipe made 8 tarts.
- 400 grams tinned diced tomatoes
- 2 cloves garlic
- 2 spring onions
- 50 grams feta
- 1 tablespoon olive oil
- 4 eggs
- 2 sheets short crust pastry
- Thaw pastry on the bench.
- Preheat the oven to 180°C.
- Lightly beat the eggs and set aside.
- Chop the spring onions and prepare garlic for crushing.
- In a medium frying pan add the olive oil and warm using a medium heat.
- Add the spring onions and garlic, frying gently for a couple of minutes.
- Add the tomatoes and cook for 3 - 4 minutes, cooking off much of the liquid from the tomatoes to leave a chunky tomato mixture.
- Pop the tomato mixture into the fridge to cool down for about 15 minutes.
- Using a large mug or small plate cut circles into the pastry.
- Spray muffin trays with cooking oil and the place the pastry into the trays.
- Once the tomato mixture has cooled slightly, add the eggs and gently mix all the ingredients until combined.
- Spoon a heaped tablespoon of mixture into the 12 tins.
- Sprinkle feta on to the top of each tart.
- Bake in the oven for 20 - 25 minutes or until the tops have started to go a golden colour on top. If the tarts aren’t coming out easily of the trays, they most likely need a little more cooking.
- Remove from the trays and place on a rack to cool.
- These tarts are delicious hot or cold and they also can be frozen. This recipe made 8 tarts.
Other tart recipes on the blog
Quick egg and bacon tarts recipe
What’s your favourite savoury tart recipe?