Savour the Season with a Delectable Ricotta & Greens Tart Recipe

  • 1/2 bunch silverbeet, stalks and leaves finely chopped (can also use spinach or any greens)
  • 1 leek, sliced
  • 1 onion, sliced
  • 2 big handfuls baby spinach
  • 250g fresh ricotta
  • 180g Greek feta
  • 1/2 cup Parmesan
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 5 eggs 
  1. In a large pan over medium heat, sauté the silverbeet stalks, leek and onion in 1/4 cup olive oil. Once softened completely, add in the silverbeet greens and baby spinach. Wilt the greens and turn off the heat.
  2. Add in the remaining ingredients and season to taste.
  3. Pour into the prepared tart shell and bake at 180C on the pastry bake setting for 30-45 minutes or until golden brown on top and set.  

 This one can be done a day in advance and reheated to serve.  

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