Sage, silverbeet and blue goat's cheese tart

Babiche Martens

Pastry

¼ tsp	Salt
250 g	Flour
100 g	Butter, cubed
1	Egg
50 g	Blue goat's cheese
50 ml	Water, iced

Filling

5	Eggs
1 bunch	Silverbeet, (or about 3 cups) chopped (Main)
1 cup	Cream
1 cup	Milk
1 sprinkle	Ground nutmeg
100 g	Blue goat's cheese (Main)
12	Sage leaves

Directions

1. To make the pastry, sift the flour and salt together. Using your fingertips, rub in the butter until the texture resembles crumbs. Rub in the cheese.
2. Whisk the egg and water together. Make a well in the flour and add. Mix gently and quickly until the dough forms, then wrap and rest in the fridge until ready to use.
3. Preheat oven to 180C. Grease a 24cm loose-bottomed flan tin. Roll out the pastry and line. Bake blind for 10 minutes.
4. Blanch the silverbeet, press in a sieve to remove any water then place in a bowl. Add the remaining ingredients except for the sage and pour into the pastry shell. Top with the sage leaves and bake for approximately 30 minutes or until golden and firm.