Silverbeet and ricotta tart

This is an open tart filled with a lovely soft silverbeet mixture. To save time, we use the pastry dough made by the class before, and then make the pastry for the next class.

Fresh from the garden: silverbeet, marjoram, eggs, onion, lemon
Recipe source: adapted by Melissa from the recipe in The Silver Spoon
Serves: 6 or 24 tastes


  • Rolling pin
  • 26cm tart tin
  • Fork
  • Aluminium foil
  • Baking beans
  • Oven mitts
  • Chopping boards & knives
  • Mixing bowls – selection
  • Large frying pan
  • Whisk
  • Measuring cups – 1, ½, ¼
  • Scales
  • Large metal spoon
  • Microplane grater
  • Food processor
  • Cling film
  • Serving plates



Italian shortcrust pastry

  • 1 lemon
  • 200g plain flour plus extra for rolling
  • 100g cold unsalted butter
  • 1 egg
  • 1 tablespoon iced water

Tart filling

  • An onion
  • 6 silverbeet stalks & leaves
  • 3 sprigs marjoram
  • 30g unsalted butter
  • 3 free-range eggs
  • 1 cup milk
  • ¼ cup cream
  • Salt and freshly ground black pepper to taste
  • 1 nutmeg
  • 100g ricotta

What to do:

Blind baking the pastry:

  • Preheat oven to 180C.
  • Roll out pastry onto floured surface to approximately 4mm thick.Rolling the pastry onto a rolling pin, lift it gently into the tart tin, and prick all over with a fork. Place a sheet of foil to cover the pastry, empty in the baking beans and blind bake in the oven for 15 minutes.

Preparing the tart:

  • Finely chop the onion and thoroughly wash the silverbeet. Wash, dry & pick the marjoram leaves.
  • Melt the butter in the large frying pan over medium/low heat. Add the onion and cook gently on a low heat, stirring regularly for 5 minutes.
  • Meanwhile shake off the excess water from the silverbeet, and slice it (including the stalks) finely. Add it to the frying pan and cook, stirring occasionally, for 5 minutes or so until it’s wilted but the leaves are still deep green. (If there is liquid in the base of the pan, briefly increase the heat to boil it off.) Turn off the heat. Set aside.
  • Whisk the eggs in the large bowl to break them up. Weigh the ricotta then push it through the sieve into the bowl then stir in the milk, cream, and a little salt, pepper and a grate of nutmeg. Stir in the silverbeet and the marjoram.
  • Using the oven mitts, remove the tart shell from the oven and let it cool for a few minutes. Pull off the beans (reserving them for future use) & discard the foil.
  • Using the large metal spoon, spread the silverbeet mixture evenly over the base of the tart shell.
  • Bake the tart for about 30 minutes until it is golden and lightly set. Use this time to make the pastry for the next class.
  • After 30 minutes is up, check the tart by inserting the tip of a knife into the middle and gently pressing the sides of the cut apart. The filling should be softly set with no liquid running into the cut.
  • Remove it from the oven and leave it to cool and settle for a few minutes before serving. Then just slip off the outer ring of the tin, gently slide the tart onto a clean chopping board to slice before placing onto your serving plates.

To make the pastry:

  • Carefully zest the lemon using the microplane grater.
  • For the pastry sift the flour and add to salt in food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.
  • Sprinkle in the zest and pulse to incorporate.
  • Separate the egg and add the yolk only to processor with the cold water and motor running.
  • As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

Notes: What else could be used in the filling instead of silverbeet? Why do we ‘blind bake’ & what does it mean? What does ‘shortcrust’ mean?


Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

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