Silverbeet, Speck and Sour Cream Pastry Tart

sbs.com.au

Jan Sessions

500 g plain flour

2 tsp salt

300 g unsalted butter, cold, diced

2 eggs

3 tbsp sour cream

subheading: Filling:

100 g speck, diced

200 g white onion, sliced finely

10 leaves silverbeet or rainbow chard, leaf removed and shredded, stalk finely cut

50 g unsalted butter

3 eggs

200 g sour cream

150 g grated gruyère cheese

sweet paprika, salt and white pepper to season

rocket salad, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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