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Silver beet, Caramelised Onion and Ricotta Tart

Serves 6-8

  • 2-4 sheets all-butter puff pastry
  • 1 egg, lightly beaten
  • 5 springs thyme, finely chopped
  • 2 red onions, thinely sliced
  • 2 Tbls olive oil
  • 1 Tsp brown sugar
  • 1 Tbls balsamic vinegar
  • 8 silver beet leaves, washed and finely shredded
  • 200g firm ricotta cheese
  • 2 Tbls Parmesan Cheese


1. Preheat the oven to 200ºC (350ºF/Gas 4). Line2 baking trays with non-stick baking paper.

2. Place each sheet of puff pastry onto baking trays -Brush pastry with lightly beaten egg and bake for 10 minutes or until lightly golden and puffed - remove from oven and set aside (leave oven on)

3. Slice onions thinely and place in a frying pan with olive oil, thyme, balsamic and brown sugar. Cook over a medium/low heat for 6-8 minutes until soft and caramelised. Set aside.

4. Wash and finley shred silver beet.

5. Scatter onions evenly onto pastry tarts, leaving a 1cm boarder, repeat with silver beet, Parmesan and small dollops of ricotta cheese. Season with salt and pepper.

6. Bake for a further 10 minutes until silver beet is just wilted and cheese slightly melted. Serve warm, cut into squares. 

Silver beet, Caramelised Onion and Ricotta Tart

Play around with different toppings such as caramesilsed leek and goats cheese or cheery tomatoes and fetta cheese. These are a great entertainer - I like to cut small discs of pastry and make mini tarts for friends and family. They also freeze beautifully for time-saving convienienece!     


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!