Marion's Vintage Tarts

Recently, we connected with Marion's Kitchen on Twitter and had a little looksie of her website www.marionskitchen.com.au

We discovered her delicious recipe for Vintage Tarts and with Marion's permission, we thoughts we'd share a Gluten Free version with you.

Ingredients:

4 sheets of prepared LFGF Pastry Mix
3 cups of finely chopped silverbeet (I used rainbow silverbeet from my garden, but spinach works just as well)
A handful of pinenuts, lightly roasted
200g fetta, crumbled into small pieces
1 egg
zest of 1 lemon, finely grated
anchovies (optional)
1 tbsp melted butter.
sea salt and pepper

Method:

1. Preheat your oven to 200°C.  

2. Blanch silverbeet in plenty of salted boiling water.  Drain, run under cold water and then squeeze out excess liquid.  

3. Mix together the cooked silverbeet, fetta, pinenuts, egg and lemon zest.  Season with salt and pepper.

4. Cut pastry sheets into squares.  Place squares onto an oven tray lined with baking paper. 

5. Pile your silverbeet mixture into the centre and spread out, leaving about a 2cm gap around the edges to form a ‘crust’.  

6. Drape an anchovy across the filling.  

7. Brush the pastry edges with melted butter.  Repeat until all the pastry and mixture has been used.  

8. Bake for 15-20 minutes or until the pastry is golden.

Vintage tart is best served mid-afternoon with a cold beer.

Marion's Kitchen Food Range includes a variety of Thai Curry's, Fishcakes and Satay Sticks. Her website is www.marionskitchen.com.au Please not we're not sure if her range is Gluten Free but why not ask her: info@marionskitchen.com.au :)