Ingredients
Shortcrust pastry
1½ cups plain flour
¾ cup (80g) grated parmesan
125g chilled butter, cubed
1 egg yolk
¼ cup chilled water
Filling
1 bunch silverbeet, trimmed, rinsed
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
300g ricotta
100g Greek feta, finely crumbed
½ tsp nutmeg
1 medium (150g) green zucchini
100g yellow zucchini or small squash
Olive oil spray
¼ cup grated parmesan
1 tsp sea salt flakes
Method
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To make pastry; preheat oven to 180°C. Put flour, parmesan and butter in food processor and process until mixture resembles fine breadcrumbs. Add egg yolk and water and process until mixture begins to form a ball.
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Knead on a lightly floured surface until just smooth. Roll out to form a 35cm circle. Line a 28cm x 2cm deep quiche tin with removable base with pastry. Trim edges. Press pastry into tin’s fluted sides to extend pastry height to allow for shrinkage. Put in freezer for 20 minutes.
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Preheat oven to 200°C. Line pastry case with a sheet of baking paper and fill with baking blind beans. Bake for 15 minutes, then remove paper and beans. Reduce oven temperature to 180°C and bake for a further 15 minutes. Cool.
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To make filling; thickly slice silverbeet. Heat oil in a large non-stick frying pan over a medium-high heat. Add onion and garlic and cook, stirring for 2 minutes until soft. Add silverbeet and cook, stirring for 1-2 minutes until just wilted. Remove from pan.
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Mash ricotta, feta and nutmeg with a fork and spread over the base of tart case. Top with silverbeet mixture. Thinly slice zucchini and squash on a mandolin. Overlap zucchini and squash slices on top.
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Spray with olive oil. Sprinkle with parmesan and salt. Bake for 30-35 minutes until lightly golden. Set aside for 10 minutes before serving.
