Method

• Lightly oil a 23 cm loose bottom tin
• Then line the tin with the pastry ensuring that you don’t stretch it into the tin (it will shrink) allow enough pastry to overhang the tin
• The excess will be trimmed later
• Prick the base with a fork and rest the pastry case in the fridge for at least 30 minutes
• Preheat the oven to 170C then blind bake the pastry case by lining it with a round of greaseproof paper filled with dried beans or rice
• Bake for 35 minutes, remove the paper and beans and continue to bake for a further 5 minutes or until the dough has coloured lightly and cooked through
• Remove and cool
• Meanwhile prepare the filling by cooking the artichokes in cold, lightly salted water and bring to the boil
• Reduce the heat and simmer for 10-15 minutes or until tender
• Drain and leave to cool
• Separate the silver beet leaves from the stalks
• Roughly cut both but keep separate as they take different times to cook
• Heat the oil in a large frying pan add the stalks and fry for 2 minutes, add the leaves and rosemary and continue to cook for 6-8 minutes
• Remove from the heat, stir in the lemon juice, seasoning and garlic
• Whisk together the cream, crème fraiche and eggs and a pinch of salt and pepper
• Spread the artichokes over the base of the pastry shell, scatter over the silverbeet (leaves and stalks) and finally place bits of cheese around the tart
• Pour the custard over top and bake for 15 minutes, cover with foil and bake for a further 30-40 minutes or until the filling is set
• Remove the tart from the oven and allow to cool slightly
• Break or cut off the overhanging pastry and discard