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1 Leek, silverbeet & Gruyere tart

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Leek, silverbeet & Gruyere tart

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Ingredients

8 slice(s)

Base

  • 225 grams bread flour
  • 1 teaspoon dried yeast
  • 1 teaspoon castor sugar
  • 1 teaspoon fine salt
  • 3 eggs, @ room temperature
  • 90 grams Butter, Softened

Filling

  • 30 grams Butter
  • 1 Leek sliced
  • 2 garlic cloves,crushed
  • 1/2 bunch silverbeet, Half the stalks thinly sliced, leaves torn into bite size pieces
  • 100 grams dry white wine
  • 1 egg
  • 1 egg yolk
  • 150 grams crème fraiche
  • 100 grams Gruyére cheese, rind removed and cut into pieces (3 cm)
  • 2 tablespoons thyme leaves
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  • 6
    2h 45min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1. Add flour, yeast & sugar, Closed lid5 seconds, speed 4

    Add 3 eggs to Closed lid, 3 minutes dough mode

    Add diced butter, 4 minutes, dough mode

    Turn out onto lightly floured surface & form into a ball.

    Transfer to lightly oiled bowl; cover and stand in a warm place for 2-2.5 hours until doubled in size.

     

     

     

     

     

  2. For the filling:

    Add cheese to Closed lid, 6 seconds, speed 6 - transfer to a bowl

    add butter, leek, garlic & silverbeet stalks to Closed lid, saute for 5 minutes, 100 degees, Counter-clockwise operation speed Gentle stir setting

    Add wine, 4 minutes, 100 degrees, Counter-clockwise operation speed 4 without MC

    Add silverbeet leaves to Closed lid 3 minutes, 100 degrees, Counter-clockwise operation speed 2

    Transfer to a bowl & cool completely.

    Clean & dry [locked 

    Add eggs & crème fraîche to Closed lid 2 minutes @ Gentle stir setting 

    Add cooled silverbeet mixture, cheese & thyme to Closed lid

    Mix 30 seconds, speed Gentle stir setting

    Season to taste

     

     

     

     

  3. Preheat oven to 190 fan forced

    Knock down dough, roll out on lightly floured surface to a 35cm round.

    Line a 25 cm pie or tart tin, letting dough overhang sides.

    Spread silverbeet mixture in the base, fold in edges, pinching as you go.

    Bake for 40-45 mins until golden and cooked through.

    Stand for 10 minutes before slicing.

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Tip

Adapted from a Matt Moran recipe in the Sunday Telegraph.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thank you for your feedback.

    Submitted by MrsSpry on 4. November 2016 - 12:18.

    Thank you for your feedback.  Enjoy the salad!

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  • Reminiscent of the spinach

    Submitted by Robyn Wellfare on 17. October 2016 - 10:22.

    Reminiscent of the spinach and cheese cob loaf but with a little more sophistication.

    Perfect for a BBQ, and can even be cooked in a hooded barbie or weber.And it has a touch of the old fashoined fondue flavour.Well done MrsSpry

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