“I’ve been living in Copenhagen for six months and one of my food memories of Sydney is the leek and chard pie at Rushcutters. Would you print the recipe?”
Jeni Porter, Copenhagen, Denmark
REQUEST A RECIPE
To request a recipe, email [email protected] or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Sour cream pastry
Method
Main
1.For pastry, process flour and butter in a food processor until combined, then add egg, sour cream and a pinch of salt and process until mixture forms a ball. Wrap in plastic wrap and refrigerate to rest (1 hour). Press the dough onto a baking tray lined with baking paper to form a rectangle about 30cm x 40cm and 3mm thick. Refrigerate until required.
2.Preheat oven to 160C. Melt butter in a saucepan over medium heat, add leek, chard stems and thyme and sauté until tender (10-12 minutes). Stir in chard leaves, cook until wilted (2-3 minutes), then set aside to cool.
3.In a separate bowl, whisk eggs and sour cream until just combined, then stir in feta, Gruyère and flour until combined and season to taste. Stir in chard mixture and spoon onto pastry, leaving a 5mm border.
4.Bake tart until cooked through and caramelised on top (35-40 minutes) and serve warm.
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