Silverbeet & Broccoli Tart
 
Silverbeet is sometime called swiss chard it just depends where you live.
 
You will need:
 
2 sheets ready rolled savoury short pastry
1 garlic clove, crushed
250g (3-4 large leaves) silverbeet, finely sliced
1 small head broccoli, finely chopped
6 free range eggs
½ cup milk
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
Salt and pepper
1 tablespoon pine nuts (optional)
½- ¾ cup grated tasty cheese
1 tomato, sliced
 

 
Grease a 24cm pie dish and line with pastry. Chill while preparing the filling.
 
Heat a dash of oil in a frying pan and sauté the garlic, silverbeet and broccoli for 3-5 minutes. Remove from pan and place in a sieve to drain.
 
Beat eggs with milk, add oregano and season to taste.
 
Place drained vegetables in the pie shell and pour over the egg mixture. Sprinkle over the pine nuts, grated cheese and top with tomato slices.
 
Bake in an oven preheated to 180°C for 25-30 minutes or until egg is set and tart is golden. Serve hot or cold.
 
Serves 4-6
 

For more recipes by Lisa Loveday buy her book here