Three cheeses & Spring greens Tart

WJqCRH4fRZmLSNoISmthbA e1536721651333

A delicious seasonal tart – the majority of ingredients can be sourced at the Farmers’ Market


Will feed 6 people and excellent served with a simple garden fresh salad.

Savoury Shortcrust Pastry – use your favourite recipe … you know what to do, pre bake it and get it ready to fill with deliciousness! A 28-30cm diameter tart tin is a good size

Tuscan Kale and Swiss Chard/Silverbeet (steamed then squeezed then chopped roughly (approximately the amount of two good bunches) so that when you steam lightly, its squeezes and chops down to approximate 1.5 – 2 cups (Manji Fruit & Veg and the Mammone’s Fresh Veg stall)

Few sprigs of fresh dill – chopped roughly (Oasis Hydroponics)

3 spring onions sliced thinly (Manji Fruit & Veg)

1 clove garlic chopped finely or crushed 

1 x whole Heidi cheese round, the usual size Sonja sells on Saturday mornings 

150g Heidi fetta grated

1/4 cup grated Cambray Manchego cheese

6 MR Free Range Eggs or Peter Horne’s Free Range Eggs

1/2 cup cream 

Indian Ocean garlic sea salt


Method – have your oven preheated on 180C

  • When you’ve steamed your greens, squeeze out all moisture and chop them roughly, then place evenly all over your pre-baked tart base;
  • Break up the fresh chevre as you go, again evenly spreading the cheese so that it is all over the base., Sprinkle the grated fetta over evenly too;
  • Sprinkle evenly over whole tart base the dill and spring onions;
  • Whisk together the eggs, cream, salt & pepper and garlic;
  • Pour the egg mixture over the greens and cheeses;
  • Sprinkle the grated Manchego over the top for an extra tasty tart.
  • Bake in the moderate oven for approximately 35-45 minutes… check at 35, it may need a little longer, but 45 minutes should be ample. Take it out of the oven and let it rest to set for 5-10 minutes, that way its easier to cut.





This entry was posted in Uncategorised. Bookmark the permalink.