Garden Greens & Ricotta Tart

Unsure how to what to do with leftover greens? Here’s a dish that’s easy to cook and perfect for any greens you have on hand.

Directions

In a large bowl rub the butter into the flour until
it resembles coarse breadcrumbs. Slowly add the
chilled water a dribble at a time and work into a
soft dough.
In a large bowl rub the butter into the flour until
it resembles coarse breadcrumbs. Slowly add the
chilled water a dribble at a time and work into a
soft dough.
Remove silverbeet leaves from stalks. Finely dice
stalks and roughly chop the leaves.
Heat a medium frypan and add 3 tablespoons of
olive oil. Fry onion and stalks over a medium heat
until soft. Add garlic and continue to cook for a
minute. Add kale and silverbeet leaves and stir to
coat the leaves.
Cover frypan with a lid, reduce heat to low and
cook for five minutes. Remove from heat and set
aside.
Roll out pastry into a roughly round circle until
about 1cm thick.
Spread the ricotta over the base, leaving an edge
of about 10cm. Top with greens and herb mix.
Fold over the edges of the pastry to make a little
rim. Cover the top with grated cheese and brush
edges with beaten egg yolk.
Bake for 30 minutes or until pastry is crisp and
golden. Enjoy warm or cold with family, friends
and colleagues.

This greens tart is perfect for using up old veg you have in the fridge – any seasonal leafy green can be used in this recipe. The tart will keep in the fridge for up to five days.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Unsure how to what to do with leftover greens? Here’s a dish that’s easy to cook and perfect for any greens you have on hand.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

In a large bowl rub the butter into the flour until
it resembles coarse breadcrumbs. Slowly add the
chilled water a dribble at a time and work into a
soft dough.
In a large bowl rub the butter into the flour until
it resembles coarse breadcrumbs. Slowly add the
chilled water a dribble at a time and work into a
soft dough.
Remove silverbeet leaves from stalks. Finely dice
stalks and roughly chop the leaves.
Heat a medium frypan and add 3 tablespoons of
olive oil. Fry onion and stalks over a medium heat
until soft. Add garlic and continue to cook for a
minute. Add kale and silverbeet leaves and stir to
coat the leaves.
Cover frypan with a lid, reduce heat to low and
cook for five minutes. Remove from heat and set
aside.
Roll out pastry into a roughly round circle until
about 1cm thick.
Spread the ricotta over the base, leaving an edge
of about 10cm. Top with greens and herb mix.
Fold over the edges of the pastry to make a little
rim. Cover the top with grated cheese and brush
edges with beaten egg yolk.
Bake for 30 minutes or until pastry is crisp and
golden. Enjoy warm or cold with family, friends
and colleagues.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

This greens tart is perfect for using up old veg you have in the fridge – any seasonal leafy green can be used in this recipe. The tart will keep in the fridge for up to five days.