Silverbeet & Bacon Tart


  • 2 sheets frozen shortcrust pastry, thawed
  • 1 bunch silverbeet
  • 20ml (1tbsp) olive oil
  • 1 onion, finely diced
  • 1 clove garlic, finely diced
  • 3 rashers bacon, finely sliced
  • 3/4 cup tasty cheese, grated
  • 5 eggs
  • 250ml (1 cup) fresh cream
  • 2 tbsp parmesan, grated


  1. Preheat oven to 200°C conventional (180°C fan-forced).
  2. Line a 28cm flan tin with pastry, sealing joins between the sheets and trimming to fit.
  3. To blind-bake, place a sheet of foil over the pastry and fill with dry beans, lentils or baking weights. Bake for 10 minutes. Remove beans and foil, then return to oven for a further 5 to 10 minutes until lightly brown.
  4. Reduce oven to 180°C conventional (160°C fan-forced).
  5. Wash silverbeet well. Finely slice stalks and set aside. Roughly chop leaves. Place cup of water in a saucepan and bring to the boil. Add leaves and cover with a lid. Cook for 2 minutes until wilted. Drain and allow to cool. Squeeze water out of leaves then chop finely.
  6. Heat oil in a frypan and saute onions over very gentle heat for 5 minutes. Add garlic and silverbeet stalks and cook for a further 5 minutes. Increase heat slightly, add bacon and cook for a further 2 minutes. Finally, add chopped leaves and stir to combine. Season well with salt and pepper and set aside to cool.
  7. Distribute silverbeet mixture into the blind-baked pastry case and top with tasty cheese. Beat eggs and cream together and pour over the silverbeet. Sprinkle with grated parmesan.
  8. Bake for 30-35 minutes until set and lightly brown. Serve with a large green salad.
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