Brimming with leek greens and silverbeet stalks, this delicious Autumnal vegetable tart is the perfect zero-waste meal. The best thing is you can adapt the recipe to use whatever greens you have on hand.
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1 sheet savoury pastry, thawed
1 tablespoon vegetable oil
1 potato, large
1/4 teaspoon salt
1 bunch green leek tops
2 silverbeet stalks and greens
1/2 cup cream
1 cup ricotta (see tips)
freshly ground pepper
Preheat oven to 180°C. Line a pie dish with baking paper or spray lightly with oil.
Place the pastry in the tin and trim it to fit. Prick the pastry base a couple of times with a fork. Bake in the oven for 10 minutes.
Heat butter and oil in a frying pan over a medium heat. Scrub the potato, and then cut into 1 cm cubes (leave the skin on). Add the potato to the pan, season with salt and cook for 10 minutes, stirring often.
While the potato is cooking, prepare the green leek tops by separating the leaves and washing well under cold water to remove any dirt. Cut finely into ribbons and add to the potatoes.
Separate the silverbeet stalks from the leaves and cut the stalks finely. Reserve the green leaves. Add stalks to the potatoes and leek tops. Cook for a further 10 minutes, stirring often.
Shred the silverbeet leaves and scatter evenly over the cooled pastry base.
Transfer the cooked potato mix from the frying pan and evenly spread over the silverbeet leaves.
Beat the eggs and cream together until well combined, then stir through the ricotta. Season well with pepper.
Pour egg mix over the top of the vegetables. Bake for approx 30 minutes or until the middle of the pie dish is firm to touch.