Sunday 1 May 2011

Swiss Chard and Parmesan Tart

This is adapted from a recipe in Raymond Blanc's new book 'Kitchen Secrets' - a treasure trove of (mostly) accessible recipes from the great chef.  His original recipe used just the chard stalks and Comte cheese.  I decided to use the chopped leaves as well, and substituted Parmesan and some Cheddar.  It was still very delicious!  Dead simple too.  Line a loose-bottomed metal flan tin with shortcrust.  No need to pre-bake.  Sweat the finely chopped stems and leaves of a bunch of chard in a good knob of butter until tender and place in the base of the pastry case.  Sprinkle a couple of ounces each of grated Parmesan and Cheddar (or other cheese of choice) over.  Now, whisk 3 eggs and about 80ml of double cream (or just milk) together, season well and add lots of freshly grated nutmeg.  Pour over the cheese and chard, sprinkle a little more Parmesan over, and bake on a pre-heated baking sheet for around 30 minutes (at 170C fan) until the pastry is crisp and golden and the tart has puffed up and browned.  Allow to cool for about 5 minutes.  Lovely.  Will eat the rest on a picnic tomorrow.

2 comments:

  1. we are getting quite into chard at the mo, having never eaten it at all prior to 2011. Will make a note of this one for next week perhaps- leftovers are good when we are both on regular packed lunches.

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  2. It crops up regularly in our veg box. Do check out some of the other chard recipes for inspiration - I think I have them labelled under Swiss Chard for some reason!

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