Silverbeet and cheese tarts
 
 
Author::
Recipe type: lunch box
Ingredients:
  • 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
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.
Recipe by Planning With Kids at https://planningwithkids.com/2012/07/29/tart-recipes/