{"id":1836,"date":"2010-09-14T12:32:51","date_gmt":"2010-09-14T04:32:51","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1836"},"modified":"2010-10-17T20:28:05","modified_gmt":"2010-10-17T12:28:05","slug":"potato-crusted-silverbeet-and-feta-tart","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/potato-crusted-silverbeet-and-feta-tart\/","title":{"rendered":"Potato crusted silverbeet and feta tart"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

Being a self confessed food and cooking addict means that I have several vices such as most pieces of obscure kitchen equipment known to man; too many cookbooks to fit on any bookshelves in existence and a substantial collection of food pornography in the form of several magazine collections.\u00a0 It is for these reasons that I committed to using my cookbooks as my first research point when wanting to find new recipes and to only subscribe to one magazine per year.\u00a0 I have one ‘get out of jail free’ clause in my deal and that is I am allowed to buy an additional magazine if, and only if, I genuinely think that I will cook more than two recipes from it.\u00a0<\/p>\n

My recent purchase of the August\/September issue of dish <\/em>magazine was not taken lightly and I knew I had many things to cook from it.\u00a0 I have mentioned before how much I love this particular publication because I find the recipes are that little bit different but use ingredients that you tend to have on hand or can easily find.\u00a0 You will find the other recipes that I have done from their pages\u00a0here.<\/a>\u00a0\u00a0<\/p>\n

I chose to\u00a0cook this\u00a0dish because when I went to the fruit and vegetable markets\u00a0over the weekend the silverbeet (also known as swiss chard in some parts of the world) was so fresh\u00a0that I just had to buy some.\u00a0 I have always loved the deep iron flavour of silverbeet, even as a child.\u00a0 So paring it with crunchy potato, smooth feta and sweet cherry tomatoes seemed like a treat to me.<\/p>\n

potato crusted silverbeet and feta tart (recipe from\u00a0August\/September 2010 issue of\u00a0<\/span>dish<\/span><\/em><\/a>\u00a0magazine)
\nmakes one 26cm (10 inch) tart, serves 6 – 8<\/span><\/p>\n

Ingredients\u00a0
\n<\/span>Crust<\/em>
\n800g (1 \u00be lbs) floury potatoes
\n1 egg\u00a0
\n1\u00a0teaspoon cumin seeds, toasted\u00a0\u00a0
\n1 clove garlic, crushed\u00a0
\n3 tablespoons melted butter\u00a0
\nsea salt and freshly ground black pepper\u00a0
\nFilling<\/em>
\n2 tablespoons olive oil
\n1 red onion, thinly sliced
\n1 clove garlic, crushed\u00a0\u00a0\u00a0
\n1 tablespoon finely chopped rosemary or thyme
\n3 cups packed, shredded silverbeet leaves\u00a0(250g\/\u00bd lb)
\n1 cup sour cream\u00a0\u00a0\u00a0
\n5 eggs
\n1 tablespoon wholegrain mustard
\n150g feta cheese
\n10 cherry tomatoes, halved\u00a0\u00a0
\n\u00bc\u00a0cup\u00a0freshly grated Parmesan cheese\u00a0<\/p>\n

Preparation\u00a0\u00a0<\/span>
\n<\/em>Preheat oven to 180\u00b0C (350\u00b0F\/Gas 4).\u00a0<\/p>\n

Grease a 26 cm x 3.5 – 4 cm deep loose-based tart tin or metal pie tin very well and place on a baking tray.<\/p>\n

For the crust,<\/em> peel and coarsely shred the potatoes.\u00a0 Whisk the eggs, cumin and garlic in a large bowl and toss through the potato.\u00a0 Add the melted butter, season generously and toss well to coat.\u00a0 Press the mixture into the tin, bringing it up the sides as you would with pastry.\u00a0 Bake for 30 minutes.\u00a0 As it cooks, remove it from the oven several times and lightly press the crust with the back of a spoon as the potato softens, pushing it against the sides and base and sealing any holes in the crust, until crisp and golden.\u00a0<\/p>\n

For the filling, <\/em>heat the olive oil in a large\u00a0saut\u00e9 pan and cook the onion, garlic and rosemary or thyme until soft.\u00a0 Add the silverbeet, season and cook until tender.\u00a0 Cool for 10 minutes.\u00a0 In the meantime, whisk the sour cream, eggs and mustard in a large bowl and season.\u00a0<\/p>\n

Set a third of the feta cheese aside and crumble the rest into the silverbeet mixture.\u00a0 Combine, tip into the potato crust and crumble the remaining feta over the top.\u00a0 Dot over the tomatoes and scatter with Parmesan cheese.\u00a0 Bake for 25 minutes or until the filling is golden and firm to the touch.\u00a0 Serve hot or warm with saut\u00e9ed Brussels sprouts.\u00a0<\/p>\n

My tips\/alterations:<\/span>\u00a0\u00a0*I choose to\u00a0use a slightly smaller tin (24.5 cm) which meant that the tart was slightly deeper.\u00a0 It took the same time to cook.\u00a0 *I used some of the melted butter to grease the tin then combined the remaining\u00a0butter with the potato crust.\u00a0 *I sprinkled the parmesan cheese over before dotting the tomatoes on top, this means that you could see the brightness of the cherry tomatoes better.\u00a0 *After cooking this for 5 minutes less than recommended I let this stand, removed the\u00a0edge of the tin then, when we were ready to eat, place it back in the oven to reheat it.\u00a0 This meant that the crust browned a little more because when\u00a0I removed it from the case initially I found that it hadn’t browned\u00a0as much as I would have liked.\u00a0 You could also get this effect by removing the sides of the tin for the last 5 minutes in the cooking\u00a0process, just make sure that the centre is slig<\/a>htly set first.<\/p>\n

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ease: 8\/10.<\/strong>\u00a0\u00a0The potato crust is a little different than pastry and requires a gently touch.\u00a0
\nprep time:<\/strong>\u00a020mins <\/strong>+ 10 minutes cooling time.\u00a0<\/strong>
\ncooking time: 25-30mins.<\/strong>
\ntotal: 60mins.<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

taste: 9.5\/10.<\/strong>\u00a0 The famous words – “Please Sir, can I have some more?” – spring to mind when I think of this dish.\u00a0 The flavours were delicious and the textures excited our palates.\u00a0 Crunchy potato, soft, iron rich filling with the occasional burst of sweetness from cherry tomatoes,\u00a0our mouths felt like this was one big party.<\/p>\n

Even my little carnivore G kept coming back for more!\u00a0 He said the only reason he didn’t rate it 10 was because there was no meat in it :).\u00a0<\/p>\n

would I make it again:\u00a0\u00a0Absolutely. <\/strong>\u00a0I would make it ahead and reheat it\u00a0to crisp the shell even more.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Being a self confessed food and cooking addict means that I have several vices such as most pieces of obscure kitchen equipment known to man; too many cookbooks to fit on any bookshelves in existence and a substantial collection of food pornography in the form of several magazine collections. It is […]<\/p>\n","protected":false},"author":2,"featured_media":1841,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,91,58,28,50,47,33,45,27],"tags":[15,13,128,101,122,118,105,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1836"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1836"}],"version-history":[{"count":21,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1836\/revisions"}],"predecessor-version":[{"id":1881,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/1836\/revisions\/1881"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/1841"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1836"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}