Today I felt like making pie. I made a couple. One was a Chicken, Leek and Mushroom pie. The other was a Caramelized onion, bacon and silver beet tart. I have been asked for the recipe for the tart so here it is :)
Ingredients
Puff pastry for a six deep dish muffin tin (5 sheets of puff pastry)
1 tablespoon olive oil
500 grams of silver beet or spinach
2 red onions diced
250 gms bacon chopped
2 cloves of garlic chopped
1/2 tablespoon thyme leaves picked
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/8 teaspoon nutmeg
1/2 cup creme fraiche or sour cream
2 eggs beaten
1/2 cup grated cheddar cheese
salt and pepper
Preheat the oven to 200C.
Grease the muffin tin. Cut the pastry to fit the muffin shapes. You can just have squares if you like edges out or cut to shape in circles so its neat and tidy. You can blind bake the pastry if you like for 15mins. If you do once you take the casings out of the oven turn it down to 180C
Im lazy and don't tend to blind bake with this recipe. What I do is put a tray in the oven to heat up so when you place the completed muffin tin in the one the bottom of the tarts have an immediate heat source which helps to cook the bottoms and reduce risk of soggy pastry.
In terms of the filling cut the leaves away from the stalks of the silver beet and roughly chop the leaves. Discard the stalks. Heat the oil to medium in a pan and add the onion, bacon,thyme and garlic. Cook for 10 mins stirring occasionally until the onions are tender. Add the balsamic and sugar and cook for a minute. Add the silver beet a handful at a time and toss until wilted. Take off the heat.
Mix the cheese, eggs, creme fraiche (or sour cream if using). I tend to use a combo of both. Add the onion mixture and fold together. Season.
Divide the mixture between the tart cases. Pile the mixture up as it will reduce as it cooks.
Bake for 25 minutes until filling is fir and golden.
Serve with a yummy chutney
Enjoy
