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.