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Silver beet and olive slice

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Roll the pastry out and lie it on a baking sheet – blind bake until lightly golden. (Blind baking is the process of weighing the pastry down with dried beans etc. to stop it puffing up).
Cook the red onions in butter until soft. Season. Spread the red onions across the tart base.
To make a court bouillon, bring a pan of water seasoned with thyme, garlic, white wine vinegar and salt to the boil.
Cook the silver beet stems until tender, approximately 5 minutes. Remove the stalks, blanche the leaves then drain – reserving the water.
Make a roux by mixing butter and the anchovies until they melt. Add flour over a gentle heat without browning, then add the sliced garlic and thyme and cook for 1-2 minutes.
Add 400mls of the reserved court bouillon to make a white sauce, stir through the silver beet stems and spoon over the red onion into the tart case.
Scatter the chopped blanched spinach leaves and sprinkle over the olives.
Mix the crème fraiche with egg yolks and parmesan and spoon on top of the tart.
Place into the oven at 180C degrees for 10 minutes.