Swiss chard and Gruyère cheese tart
How to make Swiss chard and Gruyère cheese tart recipe - Instead of Swiss chard, use an equal amount of fresh spinach. bette à carde et la tarte de fromage Gruyère recette
Special equipment • 9in (23cm) loose-bottomed fluted tart pan • pie weights or dry beans
SERVES 6
Ingredients:
1 sheet prepared dough for an 8–9in (20–23cm) pie
all-purpose flour
2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash
1 tbsp olive oil
1 onion, finely chopped
sea salt and freshly ground black pepper
2 garlic cloves, finely chopped
a few sprigs of fresh rosemary, leaves picked and finely chopped
1 bunch Swiss chard, about 9oz (250g), stems trimmed, leaves coarsely chopped
1 cup shredded Gruyère cheese
1 cup cubed or crumbled feta cheese
1 cup heavy whipping cream
Method:
1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface. Use to line a 9in (23cm) fluted round tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–30 minutes until the edges are golden. Remove the beans and the paper and brush the bottom of the shell with a little of the egg wash. Return to the oven for 1–2 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).
2 Heat the oil in a saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for 5 minutes until soft. Add the garlic and rosemary, cook for a few seconds, then stir in the Swiss chard. Cook for about 5 minutes, stirring, until it wilts.
3 Spoon the onion and chard mixture into the pastry shell. Sprinkle in the Gruyère, and scatter the feta overtop. Season well with salt and pepper. Mix together the cream and 2 eggs until well blended, and carefully pour over the filling. Bake for 30–40 minutes until set and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve warm or at room temperature.
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| Swiss chard and Gruyère cheese tart |
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