Crustless silverveet pine nut and olive tart

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C.

Step 2

Bundle silverbeet leaves together and cut into 2 cm-wide ribbons. Using a paring knife, pull any strings from silverbeet stems. Slice really thick stems lengthways into 1 cm-wide strips and then into l cm pieces. Drop stems into a pan of simmering water for 2 minutes. Add leaves and cook for a furcher 2 minutes. Drain in a colander. Run cold water over to stop silver beet from cooking further or plunge into a basin of ice-cold water and drain again, then press with a saucepan lid or the back of a saucer and tip cooked leaves and Stems Onto a spread-out dry tea towel. Roll tea towel and twist the two ends in opposite directions to extract as much liquid as possible. Pulse silver beet in a food processor for a few seconds to chop. Tip it into a bowl. Heat 2 teaspoons of the olive oil in a large non-stick frying pan over medium heat and sauté pine nuts until golden. Tip pine nuts onto a paper towel-lined plate. Add remaining oil to pan and sauté spring onion and garlic for 30 seconds or until garlic smells fragrant. Add silverbeer and mix 1 minute. Tip silverbeet mixture back into bowl, then stir in olives, pine nutsS and 2 tablespoons of the breadcrumbs. Season to taste with salt and pepper and well, then sauté for Lightly whisk eggs and stir in yoghurt, then tip into coled silverbeet mixture. Thoroughly grease a 20 cm non-stick Aan tin or pie dish with melted butter, then coat base and sides with remaining breadcrumbs. Tip in silverbeet mixture and scatter over parmesan. Dot with softened butter. Bake for 25 minutes or until firm. Serve warm or cold.