Stilton, Onion & Silverbeet Tart
Cook Time 2 hours 30 minutes
Servings 6-8
Ingredients
1 egg, for eggwash
Flaky Pastry
250g (1 ⅔ cups) plain flour, plus extra for dusting
Good pinch of sea salt
125g cold unsealed butter, cubed
1 tsp white vinegar
80-100ml iced water
Filling
1 bunch silverbeet, tough stems discarded
2 tbsp extra-virgin olive oil
4 onions (around 1kg), halved and finely sliced
Sea salt
100ml pure cream
60g pine nuts, toasted
125g stilton, crumbled
¼ tsp freshly grated nutmeg
Black pepper
Method
For the flaky pastry, mix the flour and salt together in a large bowl. Use your fingertips to rub the butter into the flour to create plat pieces of butter coated by the flour. For a flaky dough, it is important not to overmix the butter. Drizzle in the vinegar and enough of the iced water to just bring the dough together (you might not need all of it). It will still be shaggy, but should hold together when pressed. If there are dry or floury spots, sprinkle in a little more water, a teaspoon at a time, until the dough just comes together. Flatten into a thick disk about 10-12 cm in diameter, wrap in plastic wrap or baking paper and refrigerate for at least 1 hour.
For the filling, blanch the silverbeet in a large saucepan of salted boiling water for 1-2 minutes or until vibrant and just cooked. Drain, refresh in iced water and squeeze out the excess water. Roughly chop and place in a large bowl. Warm the olive oil in a large frying pan over a medium-low heat and add the onion with a pinch of salt. Cook the onion, stirring occasionally, for 12-15 minutes or until it is very soft and beginning to caramelise. Add to the bowl with the silverbeet and allow to cool. Once the silverbeet mixture is cool, add all the remaining filling ingredients and mix to combine. Season well and set aside.
Preheat the oven to 190°C fan-forced. Line a 30cm round baking tray with baking paper and set aside.
Remove the dough from the fridge and let it sit at room temperature for 10 minutes to make it easier to roll. Roll out the dough on a lightly floured work surface to form a large disc, about 3mm thick, massaging the edge as you roll to prevent it from cracking too much. Drape the pastry over the tray. Spread the filling mixture onto the pastry, leaving a 5m border. Fold the pastry edge towards the centre of the tart, pinching as you go to seal in the filling and form a galette.
Whisk the egg with 1 tsp of water in a small bowl, then brush the egg wash over the pastry. Bake the tart for 45-50 minutes or until the pastry is golden. Allow to cool for 15 minutes before serving.
