21 Sep
Savoury Rainbow Chard and Salada Blanc Tart, Smoky Aubergine Puree, Greek Salsa
Recipe by Reuben Riffel
Feeds: 3-6 Prep Time: 10 min Cooking Time: 35 min
Ingredients
Tart
300g rainbow chard, washed and chopped roughly
50ml olive oil
1 onion, peeled chopped
1 garlic clove, grated
30g toasted pinenuts
honey
250g Fairview Salada Blanc, sliced into 3 slabs
4g Za'atar spice
6 sheets phyllo pastry
egg wash
sesame seeds melted butter
Smoky Aubergine Puree
2 medium aubergines
2 tbsp Fairview Sour Cream
1 tbsp smoked paprika
2 tbsp olive oil
1 tbsp honey
1 tbsp tahini paste
Greek Salsa
1 cup cucumber, finely diced
1 cup tomato, finely diced
½ cup kalamata olive, diced
2 tbsp olive oil
1 tbsp red wine vinegar
toasted sesame seeds
To serve:
red onion, thinly sliced
romaine lettuce leaves
toasted sesame seeds.
Method
1. Braise the chard, onion and garlic in olive oil until all the moisture has evaporated, add pinenuts, 1 tsp honey, salt and pepper, cool
2. Brush one side of the phyllo with melted butter, top with another sheet. I used a 20x20cm sheet.
3. Place cooled chard mixture onto phyllo topped with feta slab and another layer of filling, roll up and brush with egg wash.
4. Bake in an oven preheated to 165 degrees celcius until golden brown and crispy.
5. For the aubergine dip place the aubergines directly onto gas flames or hot coals until charred and soft inside. Allow to cool and scrape off most of the charred skin. Chop up and place into a food processor with paprika, sour cream, olive oil, honey and tahini. Blend until combined, but still chunky.
6. For the salsa, combine cucumber, tomato, olives, sesame seeds, olive oil and vinegar.
7. To serve, cut the phyllo tart in half to reveal the centre, place on a bed of puree and top with salsa. Add slices of fresh red onion and romaine lettuce. Sprinkle with toasted sesame seeds.