Silverbeet and Gruyère tart recipe | Gourmet Traveller

Ingredients

• 30 gm butter, diced
• 1 tbsp olive oil
• 1 leek, thinly sliced
• ½ bunch silverbeet, stalks thinly sliced, leaves coarsely chopped
• 1 garlic clove, finely chopped
• Finely grated rind of 1 lemon, plus lemon wedges to serve
• 2 tsp each coarsely chopped thyme, oregano and flat-leaf parsley, plus extra leaves to serve
• 1 sheet (375gm) butter puff pastry
• 2 eggs
• 120 gm Gruyère, coarsely grated