Silverbeet Tart (Pascualina)

Silverbeet Tart (Pascualina)

0:20 To Prep
0:25 To Cook
8 Servings
Average Rating
Difficulty Easy

The whole eggs give this healthy tart a quirky but yummy bit of difference!


  • 4 sheets reduced fat Puff Pastry (frozen)
  • 1 large bunch fresh silverbeet
  • 1 red capsicum, finely chopped
  • 2 red onions, finely chopped
  • 1 clove garlic, crushed
  • 6 Eggs
  • 100g grated cheese (tasty)

Step 1

Preheat oven to 180 degrees Celcius. Wash the silverbeet leaves (remove white stalks), shake off moisture and chop finely.

Step 2

Saute the capsicum and onions in a little oil until soft. Use large frypan or Saute Pan.

Step 3

Add silverbeet, and saute on low heat until wilted.

Step 4

Put silverbeet in a large bowl, drain off any excess liquid from mixture.

Step 5

Add 2 eggs and cheese to silverbeet, combine well. Season with pepper.

Step 6

Place thawed pastry sheets into lightly greased Slice Pan or a pie dish, making sure pastry comes up sides and overhangs slightly.

Step 7

Spread silverbeet mixture over pastry, and make 4 wells into mixture at even spaces.

Step 8

Crack 1 raw egg (unbeaten) into each well.

Step 9

Cover tart with remaining pastry sheets, and seal edges by folding pastry over itself and press together. Brush pastry with egg.

Step 10

Bake for approx 25-30 min, or until pastry is golden brown.

Chef's Tips

When you slice the tart to serve, you'll see the now cooked whole eggs placed in the wells - they're the yummiest bit!

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