Silverbeet and cheese tarts
- 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.
Recipe by Planning With Kids at https://planningwithkids.com/2012/07/29/tart-recipes/
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