This is a classic '60s, hippie, vegetarian dish that features silver beet's often overlooked stems.
220g of wholemeal flour
110g of cold, salted butter
a little cold water
6 silverbeet leaves, including stems
100g of cooked brown rice
200g of grated tasty cheese
First make the pastry by placing 220g of wholemeal flour in a food processor. Turn it on and add 110g of cold, salted butter in five or six lumps, one at a time, until the mixture looks crumbly. Add a little cold water until the pastry forms a ball - it should take 2-3 tbsp. Wrap the pastry in cling film and place in the refrigerator for at least an hour.
Line a 24cm tart shell with the pastry and bake in a 180C oven for 15-20 minutes.
Meanwhile, wash 6 silver beet leaves, including stems. Separate the leaves from the stems and plunge each separately into salted boiling water. The leaves should take about 2 minutes and the stems about 7 minutes. When they have cooled, squeeze as much water from the leaves as possible and roughly chop them. Slice the stems into 2cm pieces. Mix stems and leaves in a bowl with 100g of cooked brown rice, 200g of grated tasty cheese and 1 egg.
Season with salt and pepper and bake in a preheated 180C oven for 20-25 minutes.