Silverbeet & Broccoli Tart Recipe

My winter garden has not produced much for us (apart from avocados and herbs) so it is nice to finally start getting a few things from it.
I planted carrot seeds ages ago and very few survived (that might be something to do with the fact that they should have been planted when it was warmer?). Yesterday Isabella got to pull a carrot for the garden and then within 20 minutes eat if for dinner. This is the kind of thing I want her to experience - an understanding about where food comes from and how it is grown.

Today I have made a tart with silver beet and broccoli from our garden. We had loads of half eaten cheese in our fridge that were left over from Rugby World Cup pre match drinks at our house. I couldn't bring myself to just throw them out so used them along with the home grown veges to make this tart. It was so simple to make...I didn't have a recipe, just kind of gave it a go. It really was delicious

Silverbeet Tart Recipe

Cooked Silverbeet (about 10 large leaves)
Cooker Broccoli
Cheese (I used Brie and blue Brie)
3 beaten eggs
Puff pastry (I'm not a great cooker of pastry so its a bit of a case of anything goes for me)
Fresh Thyme
Salt, pepper

Turn oven to about 200 degrees and put oven tray in to warm up.
Cook Broccoli and Silverbeet and squeeze out excess liquid.
Roll out pastry on baking paper and create an edge by folding up edges.
Lay silverbeet and broccoli over the base.
Cut or grate cheese and spread over the base.
Season with salt and pepper and sprinkle over thyme leaves.

Slide baking paper on to hot tray from the oven and carry to a flat surface near (or in) the oven.
Carefully pour beaten egg over tart keeping it within the edges.

Bake till golden. Approximately 20 minutes.