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
Scale
- 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