Swiss chard tart

main dish winter winter
Total: 1 hr 10 min. | Active: 30 min.
vegetarian

This rustic tart is not baked in a tart tin but simply placed straight on a baking tray. The benefit of this is that the heat reaches the pastry quicker as it doesn't have to penetrate two tins. This tart is not perfectly round but therein lies its appeal. The white Swiss chard stems are also used in the tart, making it lovely and juicy. Chard can be blanched and frozen, and thus enjoyed all year round.

Nadja - LouMalou

Ingredients

for 4 person

Vegetables
1 tbsp rapeseed oil
350 g Swiss chard stems diced, leaves cut into thin strips
2  red onions, cut into wedges
a little  nutmeg
¼ tsp salt
a little  pepper
Sauce
1 ½ dl full cream
1  egg
½  organic lemon, grated zest and the juice
¼ tsp salt
Tart
1  pastry dough, rolled into a circle (approx. 32 cm Ø)
100 g soft goats' cheese

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.

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