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150g white flour
100g wholemeal flour
125g chilled butter
75ml cold milk (approx)
1 Tbsp oil
2 cups spring leaves (silver beet, lettuce, young kale, cavolo nero, chickweed, parsley etc)
1 Tbsp butter
2 bunches (10) spring onions, cut into 3cm lengths
2 sprigs fresh thyme
50g feta cheese
50g grated cheddar
3 large eggs
freshly ground black pepper
pinch of nutmeg
Begin by making the pastry. Add the flours and salt together in a food processor, blend briefly. Add the cold butter and blitz to combine.
Add the milk and pulse to combine.
Remove and bring together, kneading lightly. Wrap and chill for 30 minutes in the fridge.
Heat the oven to 180degC.
Lightly flour your work surface and roll the pastry thinly to fit a 25cm round tart tin with enough to hang the rough edges over the sides of the tin. Line tin with paper and baking beans.
Bake for 15 minutes. Remove from the oven and remove the paper and baking beans.
To make the filling, add the oil to a large fry pan and add the spring leaves and cook over a moderate heat so they wilt and partially cook.
Add the butter and spring onions and thyme and cook for a further 3 minutes, season well with salt, pepper and a pinch of nutmeg.
Lightly beat the eggs, cream and milk. Crumble in the feta and cheddar cheeses.
Put the spring leaves etc into the prepared pastry shell. Pour over the egg and cheese mixture and bake for about 35 minutes and until golden.
Serve at room temperature.