Swiss chard and onion tart

Method

main

• Step 1

  Preheat oven to 200°C/Gas 6.

Make the pastry

• Step 1

  Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs.

• Step 2

  Transfer to a bowl and stir in enough water to make a dough. Wrap in cling film and chill for at least 30 minutes.

• Step 3

  Roll out the pastry on a lightly floured surface into a rough circle (or actually any shape - this tart is very rustic, so the less uniform, the better).

• Step 4

  Place on a baking sheet, prick with a fork in several places and chill for 15 minutes. Bake for 10-15 minutes, until golden brown.

• Step 5

  Reduce the oven temperatire to 190°C/Gas 5.

Make the filling

• Step 1

  Heat the butter in a pan, add the onions and thyme and cook gently for about 10 minutes, until soft but not coloured.

• Step 2

  Meanwhile, separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate.

• Step 3

  Add the stalks to a pan of boiling salted water and cook for 2-3 minutes, until tender. Remove the stalks with a slotted spoon and set aside.

• Step 4

  Add the leaves to the boiling water and blanch briefly. Drain well, refresh under a cold tap and then squeeze to remove as much water as possible.

• Step 5

  Add the chard stalks and leaves to the onions and reheat gently. Season to taste and mix well.

• Step 6

  Spread the mixture over the pastry base and sprinkle with the chopped olives, Parmesan and a few blobs of crème fraîche.

• Step 7

  Bake in the oven for about 15 minutes, until lightly browned.