Sunday night with a no fuss Silverbeet crusty pie!

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After spending most of the day outdoors enjoying the Sydney Spring weather, I am beat, so a simple but tasty dish is all I need to end the day! Today I was lucky to stumble on a baby silverbeet, their young leaves are sweet and can also be eaten in salads. The versatile Silverbeet (also known as Chard) is sure to be an easy means to a no fuss Sunday dinner. This robust vegetable is very popular in Mediterranean cuisine and it’s said the first varieties were traced back to Sicily. This humble vegetable is packed with earthy flavours so best to keep it simple. I like them on crusty pastry mixed with other seasonal green vegetables like beetroot leaves and zucchini. You can enhance the flavours with feta, pecorino cheese and plenty of olive oil.

Recipe (serves 2)

  • 1/2 bunch of baby silverbeet
  • 1 tbsp of olive oil
  • 2 celery stalks finely sliced
  • 2 tbsp of young celery leaves
  • 1 brown onion, sliced
  • i clove of garlic, finely sliced
  • 2 zucchinis, sliced
  • 4 tbsp of chopped parsley
  • 4 tbsp beetroot leaves, chopped
  • zest of 1/2 lemon
  • 150g of feta
  • 50g of pecorino
  • salt and black pepper

Tart pastry

  • 2 cups of plain flour
  • 100g of cold butter, in cubes
  • a pinch of salt
  • 4 tbsp of water


Breakdown the butter in the flour until it feels like breadcrumbs. Mix well into a ball and cover with glad wrap. Let it sit in the fridge for 1/2 hour. Bake the tart for 35 minutes until pastry is shiny and golden. It’s best to serve at room temperature, so let it rest for about 10 minutes. The vegetables should be sautéed in a pan until they begin to wilt.

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