Swiss chard & vacherin tart
John Torode's chard pie uses a European cow's-milk cheese and is a great centrepiece when entertaining
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 1 hr 45 mins + chilling
- To make the pastry, pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and 4 tbsp ice-cold water then pulse to bring together into a dough. Wrap in clingfilm and rest in the fridge for half an hour.
- Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a floured surface to about 5mm then use to line a 25cm, lightly buttered, loose-bottomed tart tin. Make a small ball of the dough using off-cuts, and use this to gently press the pastry into the tin. Trim around the edge, leaving a slight overhang to allow for shrinkage.
- Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 minutes, then remove the paper and bake for a further 5-10 minutes until the pastry is pale golden. Cool. Reduce the oven temperature to 180C/fan 160C/gas mark 4.
- Cut the chard stalks into 2.5cm pieces and roughly chop the leaves. Heat the butter in a pan and add the white stalks, tossing well. Cook over a low heat for 3-4 minutes or until soft, and then season. Drop in the leaves and stir for minute or so until just wilted. Take off the hob, stir in the flour, then return to the heat and cook the flour out for a minute. Cool slightly.
- Whisk the whole eggs and egg yolk with the milk and cream. Stir in the chard. Spoon the chard mix into the pastry case and press down well. Trim the rind from where the edge of the vacherin meets the box. Tear the rest into pieces and dot around the top of the tart so it sits proud. It will melt and brown as the filling cooks. Bake for 20-25 minutes until puffed and golden. Leave to sit for 20 minutes before serving.
VACHERIN
Vacherin is a Swiss/French cow's-milk cheese, which is sold from September until May. The cheese can only start to be made when the cows return from their summer mountain pasture, so it remains a seasonal product.
PER SERVING
442 kcalories, protein 13.1g, carbohydrate 25.2g, fat 32.4 g, saturated fat 14.5g, fibre 1g, salt 0.8 g
Recipe from olive magazine, February 2012.
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Ingredients
- 400g Swiss chard , washed, stalks and leaves separated
- 50g unsalted butter
- 1 tbsp plain flour
- 2 eggs
- 1 egg yolk
- 175ml milk
- 100ml double cream
- 300g vacherin
PASTRY
- 300g plain flour , plus extra for dusting
- 150g unsalted butter , cold, cut into small pieces, plus extra for the tin
- 1 egg yolk
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Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 1 hr 45 mins + chilling
Ingredients
- 400g Swiss chard , washed, stalks and leaves separated
- 50g unsalted butter
- 1 tbsp plain flour
- 2 eggs
- 1 egg yolk
- 175ml milk
- 100ml double cream
- 300g vacherin
PASTRY
- 300g plain flour , plus extra for dusting
- 150g unsalted butter , cold, cut into small pieces, plus extra for the tin
- 1 egg yolk
PER SERVING
442 kcalories, protein 13.1g, carbohydrate 25.2g, fat 32.4 g, saturated fat 14.5g, fibre 1g, salt 0.8 g
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15 May 2012
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