Serves 4-6


250g plain flour

1/4 tsp salt


100g butter, cut into cubes

50g blue goat's cheese

1 egg

50ml iced water


1 bunch silverbeet or about 3 cups, chopped

5 eggs

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.