This rye tart is perfect for plonking in the middle of the table. Just make sure your share has a bit with the oozy egg yolk and lots of salty exploding roe – delicious
• 600g chard, chopped, (or a mixture of chard, silverbeet and kale)
• 2 tablespoons olive oil
• 1 leek, middle-third only, thinly sliced
• 2 garlic cloves, finely sliced
• 4-6 eggs
• 4 tablespoons salmon roe
For the tart base:
• 250g rye flour
• 220g plain flour, plus extra for dusting
• 1 teaspoon salt
• 1 teaspoon dill or fennel seeds, toasted and ground
• 150g unsalted butter
1 For the tart base, put the ingredients together with 120 ml of ice-cold water in the bowl of a stand mixer or food processor with the dough hook attachment added.
2 Mix together to form a smooth dough, adding a little extra water if the dough is looking a little crumbly.
3 For the tart base, put the ingredients together with 120 ml of ice-cold water in the bowl of a stand mixer or food processor with the dough hook attachment added.
4 Mix together to form a smooth dough, adding a little extra water if the dough is looking a little crumbly.
5 Preheat the oven to 180°C.
6 While the pastry is resting, cook the chard in batches. Heat a third of the olive oil in a large frying pan over a medium heat.
7 Add a third of the chard, leek and garlic, season with salt and sauté for 4 minutes, or until wilting.
8 Remove the mixture from the pan and set aside, then repeat the process twice more with the remaining chard, leek, garlic and oil. Set aside.
9 Take the pastry from the refrigerator, remove the top layer of plastic wrap and flip it over onto a sheet of baking paper. Wait 5 minutes for the dough to become workable, then, working quickly, roll it out into a rectangle approximately 20 cm x 35 cm.
10 Spread the chard and leek mixture over the centre of the tart base, leaving a border of about 6 cm from the edges and leaving behind any moisture that may have leached from the wilted chard. Fold over the edges roughly and bake for 40 minutes.
11 Crack over the eggs, return to the oven and bake for a further 5 minutes, until the eggwhites have just set.
12 To serve, top with the roe and accompany with a simple green salad.
Recipe courtesy of Simon Bajada, extracted from Nordic Light. Photography by Simon Bajada © Hardie Grant