Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Sauce
Tart
How it's done
Vegetables
Heat the oil in a pan. Stir fry the Swiss chard and onions over a medium heat for approx. 8 mins. Season the vegetables, drain.
Sauce
Whisk the cream, egg, lemon zest and juice, season with salt.
Tart
Place the pastry and baking paper on a baking tray, prick with a fork. Spread the vegetables on top, leaving a border of approx. 4 cm all the way around. Fold the edges of the tart inwards. Pour the sauce over the vegetables. Top with the soft goats' cheese.
To bake
Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, serve warm.
| Tip: | Prior to baking, top the tart with halved cherry tomatoes and pine nuts. |
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