for 4 person

Pesto

400 g	colourful swiss chard (e.g. ProSpecieRara)
1	garlic clove
50 g	Appenzeller cheese, finely grated
2 tbsp	hazelnuts, coarsely chopped, toasted
½ dl	olive oil
¼ tsp	salt

Stems

salted water, boiling

Tarte flambée

1	rolled tarte flambée dough (approx. 24 x 33 cm)
100 g	double cream cheese plain
80 g	diced bacon

To prebake

1 tbsp	olive oil
¼ tsp	salt

How it's done

Pesto

Cut off the chard leaves (approx. 150 g), set aside the stems. Puree the leaves, garlic, cheese, nuts and oil in a food processor, season with salt.

Stems

Cut the reserved stems into pieces approx. 3 cm long, blanch in boiling salted water for approx. 2 mins. Remove, refresh in ice-cold water, drain and dab dry.

Tarte flambée

Roll out the dough and place on a tray along with the baking paper. Spread the cream cheese over the dough. Top with the diced bacon and two-thirds of the pesto.

To prebake

Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, mix the chard stems with the oil and salt, arrange on top.

Return to the oven

Bake for approx. 10 mins. Serve the tarte flambée with the rest of the pesto.

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