Swiss chard and onion tart

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Vegetarian mains

Swiss chard and onion tart

Name: Swiss chard and onion tart
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4

Main Serves 4 1h 45 min

This recipe is not set in stone – consider it a canvas for experimentation: try a few chopped anchovies or some mushrooms sautéed with thyme; exchange some of the chard for beetroot tops, spinach or watercress. You could even crack a couple of eggs on top before baking.

Ingredients

for the shortcrust pastry

175g plain flour
1 tsp caster sugar
pinch salt
125g cold unsalted butter, cut into small cubes
about 3 tbsp cold water

for the filling

50g butter
3 small onions, finely sliced
leaves from 1 sprig thyme
300g Swiss chard
10 olives, chopped
½ tbsp Parmesan or vegetarian alternative, grated
3-4 tbsp crème fraîche

Method

Prep time: 1h

Cooking time: 45 min

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.

Swiss chard and onion tart

Vegetarian mains

Swiss chard and onion tart