Recipe Instructions:
INGREDIENTS
1 garlic bulb, cloves unpeeled
1/4 cup (60ml) extra virgin olive oil
12 eggs
1/3 cup (35g) grated hard mozzarella
10 rainbow chard leaves, blanched, refreshed
1 buffalo mozzarella ball, torn
2 tbs runny honey
3 thyme sprigs, leaves picked
Thinly sliced mixed heirloom radishes and baby chard, to serve
SPELT PASTRY
22/3 cups (400g) white spelt flour
200g cold unsalted butter, chopped
1/4 cup (60ml) apple cider vinegar
METHOD
1.For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat. Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces of butter. Combine vinegar and 1/2 cup (125ml) iced water in a jug. In 3 batches, add to flour mixture, stirring to combine. Turn out onto a clean work surface and gently knead until dough comes together. Enclose in plastic wrap and chill for 3 hours.
2.Meanwhile, place garlic on a baking tray and drizzle with 1 tbs oil. Roast for 45 minutes or until very soft. Cool, then squeeze the flesh from the skin.
3.Preheat oven to 200°C. Grease and line a 20cm x 30cm baking pan with baking paper, leaving 5cm overhanging each side. Roll out pastry on a lightly floured work surface until 3mm thick and use to line the base and sides of pan. Line pastry with baking paper and fill with pastry weights or rice and bake for 20 minutes or until just dry, then remove the weights and paper, and bake for 10 minutes or until golden and dry. Remove from the oven and set aside.
4.Reduce oven to 160°C. Whisk eggs, grated mozzarella and 1/4 cup (60ml) water in a bowl to combine. Add roasted garlic and season with salt. Place a layer of rainbow chard over pastry base. Pour over egg mixture and top with torn mozzarella and remaining rainbow chard. Bake for 45 minutes or until set with a very slight wobble in the centre. Cool completely.
5.Whisk honey, thyme and remaining 2 tbs oil in a small bowl and season. Top tart with radishes and baby chard, and drizzle with honey dressing to serve.
