250g plain flour
1/4 tsp salt
100g butter, cut into cubes
50g blue goat's cheese
50ml iced water
1 bunch silverbeet or about 3 cups, chopped
1 cup cream
1 cup milk
100g blue goat cheese
Salt and pepper
12 sage leaves
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.
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.
Preheat oven to 180C. Grease a 24cm loose-bottomed flan tin. Roll out the pastry and line. Bake blind for 10 minutes.
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.