Very Rustic Silverbeet and Bacon Tarts

A savoury tart for the final day, a day in which we edged closer and closer to that $2,000 target. And we are so close. SO CLOSE! Who knows what the night will bring? 

In the meantime, a quick recipe in case you thought a bacon and silverbeet tart might be just the thing for your weekend brunch. Bubbly optional, but wholly appropriate.

To make six individual and rather rustic tarts, you will need: 

1 quantity shortcrust pastry (or if your food processor is on the blink and you're in a bit of a rush, use frozen sheets - they're perfectly adequate and two will make six small tarts)

splosh of olive oil

160g bacon or speck, diced

1/2 clove garlic, crushed

1/2 bunch silverbeet, washed, leaves shredded

3 eggs

1/2 cup cream

parmesan cheese, grated

Line individual tart tins with pastry. Blind bake according to these instructions.

Heat oil in a small frypan and cook bacon until golden. Remove to a plate lined with absorbent paper. Add garlic to pan with silverbeet and cook over gentle heat until the greens have wilted nicely - about 5 minutes. Return bacon and mix it all together. Season well with salt and pepper.

Whisk eggs and cream in a jug. Distribute silverbeet and bacon mixture between blind-baked pastry cases. Pour over egg mixture. Sprinkle parmesan on the top of each. 

Bake at 160 degrees for 20-25 minutes until just set.

For a larger, cheesier version of these little tarts, see my recipe here.

Did you see Claire's beautiful guest post back here? Did you enter the giveaway back here? (Winner announced tomorrow night!) Do you think calling it a savoury tart makes it sound fancier than a quiche?