Comforting

Bitter autumn greens pie with lemon and olive oil pastry

Name: Bitter autumn greens pie with lemon and olive oil pastry recipe
Yield: 6
Ingredients: 500g assorted bitter autumn greens, stems trimmed (we used 2 bunches silverbeet and 1 bunch rocket); 100g finely grated parmesan; 100g crumbled soft goat’s cheese; 20.00 ml finely chopped basil; 20.00 ml finely chopped flat-leaf parsley; 20.00 ml finely chopped oregano; 20.00 ml lemon-infused extra virgin olive oil; 2 small red onions, finely chopped; 4 garlic cloves, finely chopped; 2 tsp cumin seeds; 1 egg, lightly beaten, to brush; Lemon wedges, to serve; Frisée (curly endive), to serve; Chilli jam, to serve; 400g plain flour; Finely grated zest of 1 lemon (we used a Microplane); 60g butter, coarsely chopped; 60ml olive oil; 110ml iced water

1 rating

Bitter autumn greens pie with lemon & olive oil pastry — Ben Dearnley

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by Dominic Smith

Apr 08, 2025

"Making this perfect lemon and olive oil pastry is super-satisfying, slow and groovy process that soothes your soul." – Dominic Smith

You'll need to start this recipe at least 3 hours ahead, and you’ll need a 25cm loose-based tart pan.

500g assorted bitter autumn greens, stems trimmed (we used 2 bunches silverbeet and 1 bunch rocket)
100g finely grated parmesan
100g crumbled soft goat’s cheese
1 tbs finely chopped basil
1 tbs finely chopped flat-leaf parsley
1 tbs finely chopped oregano
1 tbs lemon-infused extra virgin olive oil
2 small red onions, finely chopped
4 garlic cloves, finely chopped
2 tsp cumin seeds
1 egg, lightly beaten, to brush
Lemon wedges, to serve
Frisée (curly endive), to serve
Chilli jam, to serve

Olive oil pastry

22/3 cups (400g) plain flour
Finely grated zest of 1 lemon (we used a Microplane)
60g butter, coarsely chopped
1/4 cup (60ml) lemon-infused extra virgin olive oil
110ml iced water

Method

1.

To make pastry, place flour, zest and butter with a large pinch of fine salt in a food processor and whiz until combined. Gradually add oil and 110ml iced water, and whiz until dough just comes together. Turn onto a work surface and knead until smooth. Halve dough, wrap each piece in plastic wrap and chill for 2-3 hours to rest.
2.

Meanwhile, blanch greens in a saucepan of boiling, salted water for 4-5 minutes, until wilted. Drain, refresh in iced water, then squeeze out as much water as possible in a sieve. Wrap greens in a tea towel and squeeze out all remaining water, then finely chop, transfer to a bowl, mix in cheeses and herbs and refrigerate until required.
3.

Heat oil in a small frypan over high heat. Add onion, garlic and cumin and cook, stirring occasionally, for 4-5 minutes, until onion is soft. Add to greens mixture, stir to combine, season to taste and set aside.
4.

Preheat oven to 200°C/180°C fan-forced. Grease base and sides of a loose-based 25cm tart pan. Working quickly with one half of pastry, and keeping remainder refrigerated and covered, roll pastry out to a 35cm round. Place in prepared pan, letting sides overhang. Spread greens mixture over base of pastry. Roll remaining pastry to a 35cm round, brush edges of base pastry with egg wash, then place rolled pastry on top and curl up sides, pinching edges to seal.
5.

Score top in centre to allow steam to escape. Brush top with egg wash, then bake for 25-30 minutes, until lightly golden. Increase oven temperature to 220°C/200°C fan-forced and bake for a further 10-12 minutes, until deep golden and cooked through. Stand on a wire rack for 15 minutes before serving.
6.

Serve sliced, with lemon wedges, frisée and chilli jam on the side.

Review 1

Recipe Notes

Use store-bought pastry and this stunning-looking pie can be made in a flash! The filling is perfect with any leftover greens from your fridge or excess from your garden. Can be served warm, room temperature or chilled – a versatile pie for any occasion.