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.


  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.

  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!