24 Apr Silverbeet tart (Pastel de acelga)
The “Pastel de Acelga” or Silverbeet Tart is a staple in my mother’s house, so that is why for me is like a portion of comfort food. It always reminds me back home when I eat it, and I’m trying to introduce that tradition to our toddler, even though he mostly eats the crust.
Ingredients:
- Pastry base, or you can use the recipe from my quiche
- Silver beet
- olive oil
- brown onion
- garlic cloves
- eggs
- salt and pepper
If you make the pastry as the direction in my quiche recipe (https://cangurocriollo.com/bacon-and-onion-quiche-%e2%80%a8/), you sand the plain flour with the butter in the food processor to finally add some water. Let the dough rest warp in film for at least 30 minutes in the refrigerator.
Meanwhile, you can make the filling. For the filling, you need to cut a little of the silverbeet stalks because they are too hard and cut the rest of the leave into 2-3 cm pieces. Then you need to wash the leaves well and let them stand in a large bowl.
On the other side, chopped the onions and garlic. In a pot over medium-high heat, drizzle the olive oil, and fry the onions until they are translucent. Add the garlic fry for 1 minute more, and add the silver bunch (swiss chard) and cook them for 2-3 minutes until they are tender. season them generously with salt and pepper. Crack 4 of the eggs and let them stand for 1 minute before you start whisk all together and let them cook with some salt and pepper. Let them cool before using.
Separate the dough in two and roll the dough on a floured surface till it is 5mm thick, more or less. Put the dough over the tart tin. Fill the pastry case with the cooked silverbeet. Make some shallow whole over the filling to crack the 4 remaining eggs over and put a pinch of salt on them. Cut the remaining dough into strips and put it over the tart. Paint the strips with egg yolks.
Bake the tart for 35-40 minutes or until the dough is golden. Let it cool down for 15 minutes, and serve with a wedge of lemon.
Frequently Asked Questions:
Can I use anything different from the silver beet?
Yes, you can use spinach, kale, or swiss chard.
Yes, you can make mini tarts or empanadas.
Silverbeet tart
- Prep Time: 25min
- Cook Time: 40 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 portions 1x
- Category: Main
- Method: Baking
- Cuisine: International
Description
The “Pastel de Acelga” or Silverbeet Tart is a staple in my mother’s house, so that is why for me is like a portion of comfort food.
Ingredients
- 1 pastry (make my quiche dough or buy some pre-made dough)
- 2 silverbeet bunch
- 1 tablespoon olive oil
- 1 onion finely chopped.
- 1 tablespoon minced garlic
- 8 eggs
- Salt and pepper.
Instructions
- Prepare a quiche dough from my recipes and let it rest for 30 minutes in the refrigerator before using it, or just buy one pre-made pastry from the supermarket.
- Meanwhile, we will prepare the filling. You have to wash the silverbeet leaves and cut them into strips. Try to discard the big white stalks. Put them into a heat-resistant bowl. Boil a litre of water and pour it over the cut it silverbeet and let it rest for 3 minutes, and discard the water with a strainer. Let them stand in the strainer for a while to discard any excess water.
- Put a pot over medium heat and pour the olive oil. Add the onions and garlic and let them cook until the onion changes its colour. Add The silverbeet mixing well. Add some salt and pepper. Crack four (4) eggs over the mixture, try to crack them in different parts of the pot, let it cook for 2 minutes before beating, it will help the egg to cook a little before mixing so you will have pieces of cooked egg and silverbeet not everything in a big scrambled egg. Let it cook until the egg is done. Check the seasoning. Cooling the mixture before filling the tart in a large mixing bowl, is a good trick otherwise the pastry will remain soggy at the end.
- Preheat oven to 180°C and have a tart mould in hand.
- Roll the dough with a rolling pin into 5mm and spread the dough over the tart mould. Cut the remaining edges and set them aside to do the finishing touches. Put in the refrigerator if you are still waiting for your filling to cool.
- When the silverbeet mixture cools enough, put it over the dough. Make four little holes so you can crack the four remaining eggs into each hole. Sprinkle some salt over each one.
- Roll the remaining dough and make some strips so you can put them over the filling like in the final picture. Brush it with some egg wash or milk to golden.
- Bake it for 45 minutes or until the dough is crisp and golden.
- Serve the silverbeet tart with some lemon juice over. Enjoy it.
Keywords: Silverbeet tart, pastel de acelga, swiss chard tart
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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