Page title and description
Vegetarian mains
Chard, onion and goat's cheese tart with pine nuts and currants
Ingredients
- 3 onions, finely sliced
- 3 tbsp olive oil and a trickle more
- 3 garlic cloves, finely chopped
- 300-600g chard
- ½ tsp ground nutmeg
- juice of ½ lemon
- 400g shortcrust pastry
- 200g soft goat's cheese, crumbled
- handful pine nuts, gently dry fried until golden
- handful currants or raisins, soaked in warm water for 20 mins and drained
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
50 min
PT50M
-
Step 1
Preheat oven to 220°C/Gas 7. Sweat the onions in the olive oil over a lowish heat until golden, about 20-25 minutes. Add the garlic and stir for a few minutes more. -
Step 2
Chop the chard stalks finely (discard any that are really big and stringy) and the leaves roughly. Blanch the chard in 2cm water in a covered saucepan until the stalks are just tender and the leaves wilted. Rinse under cold water and squeeze out. -
Step 3
Combine with the onion and garlic mix and season with salt, pepper, nutmeg and a squeeze of lemon. -
Step 4
Roll out pastry to a thickness of about 2mm, either in a single rough rectangle or 4 individual tart bases (rectangles or circles). Lay on a lightly oiled and floured baking sheet. Bake for 20 minutes in the middle of the oven. You can do everything up to this point several hours in advance. -
Step 5
Reduce or preheat oven to 200°C/Gas 6. Spread the chard and onion mix over the pastry base, leaving a border of 1-2cm clear round the edge. -
Step 6
Scatter over the goat's cheese, pine nuts and currants and a final trickle of olive oil. Return to the oven for 10-15 minutes or until the pastry is crisp and the cheese is starting to brown.
