Pic of Swiss chard and onion tart

Swiss chard and onion tart

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Vegetarian mains

Swiss chard and onion tart

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.