This delicious tart is just the dish to make when you come see big beautiful bunches of organic silverbeet or spinach. The flavour is reminiscent of a spinach quiche or a spanikopita made without the pastry. It can be enjoyed warm or at room temperature and any leftovers make a lovely lunch or even breakfast.
The pine nuts are optional, though I think they add a wonderful taste and crunch. You could always sprinkle them over only half the tart as I did to please both those who love them and those who don’t.