Red, White and Green Tart

A tribute to the colours of Italy. Best made in summer with either silver beet or swiss chard depending on which part of the hemisphere your on. What makes this a great tart is the pastry! You nail the pastry casing and the rest of the tart will be a breeze! Best made with tender loving care. xoxo 

500g Silver Beet or Swiss Chard 1 Brown onion

4 cloves Garlic

1 green Jalapeño

4 Italians tomatoes

Olive oil

Salt and pepper to taste

100g goats cheese

Pastry:

150g Butter

300g plain flour

150g grated cheddar

1 egg

200ml cold water

Method:

To make the pastry dice the butter into small cubes and place in a food possessor with flour and cheese, put the lid on possessor and blend together till fine like bread crumbs.

While the processor is running add egg and pour in the water and blend till just combined, wrap the dough in cling film and place in the refrigerator for 30 minutes to rest.

Once the dough has rested roll out on a floured surface to 5mm think, grease and flour dust a 12" flan dish with removable base and line the dish with pastry, press the pastry edges down and trim edges, refrigerate pastry for a further 30 minutes. Line the pastry with grease proof paper and dried legumes and blind bake in oven at 200oC for 15 minutes then remove grease proof and legumes and bake for another 5 minutes.

Wash and cut the tomatoes into quarters and place on baking tray, sprinkle tomatoes with salt, pepper and drizzle with olive oil bake in oven at 180oC for 30 minutes.

To make the filling place 4 tablespoons of olive oil in a heavy based pan and bring to a medium heat and add the whole peeled garlic cloves, diced onion and de-seeded and diced jalapeno saute till the onions are translucent, roughly shred the silver beet/swiss chard and add to the pan with a 1/2 teaspoon salt and cook for 30 minutes stirring occasionally.

Spoon the cooked silver beet mixture into a food processors and blend till smooth, using a spatchula spread the silver beet mixture into the tart case and evenly spread out the tomato wedges then crumble the goats cheese over the tart, place tart back in oven for for 10 minutes at 200oC

Once cooked slice into 8 slice and serve.