Swiss chard, onion & Gruyère tart

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to a £1-coin thickness and line a 23cm, loose-based tart tin. Line with a circle of baking paper and fill with baking beans. Cook for 10 minutes then take out the beans and paper and cook for another 10 minutes. Turn the oven down to 180C/fan 160C/gas 4.
2. Heat a knob of butter in a pan and cook the onions until completely softened. Add the Swiss chard stalks first and cook for 3 minutes then add the leaves and keep cooking until tender. Season and cool. Mix together the eggs, cream and cheeses and season well. Spread the chard and onion over the base of the tart and pour the egg mix over. Cook for 20-30 minutes until the filling is just set.

Know-how

Swiss chard goes well in creamy, cheesy dishes. The stems need be cooked a little longer than the leaves so separate them before you start. Look for perky green leaves when buying.

Per serving

986 kcalories, protein 24g, carbohydrate 68.4g, fat 70.4 g, saturated fat 32g, fibre 3.7g, salt 2.27 g

Latest comments and suggestions

• GoodFood

  14 April 2008

  GoodFood commented on this recipe

  I've never made a tart before and wanted to try one. This one is easy and tastes great. I've now made it a few times and substituted the chard for other leafy veg.

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• Dusty's

  22 May 2008

  Dusty's commented on this recipe

  Made this loads of times and always a success. Delicate flavour.

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• Donnal

  08 September 2008

  Donnal rated and commented on this recipe

  

  This was a great hit with my friends, it was delicious and really easy to make. I'll definitely be cooking this again.

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• Little Prawn

  19 January 2009

  Little Prawn rated and commented on this recipe

  

  My father-in-law hates vegetarian food, but he has asked to have this again! It is really delicious, easy to make and works just as well with spinach as chard. It's also really nice cold.

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• Lollipop

  14 June 2009

  Lollipop commented on this recipe

  Just made this for lunch and accidentely forgot to put the cheese in the mixture, the wine may have had an influence!!! But, I put it on top instead and it was DELICIOUS! We had mixed chard from our veg box too so very colourful. Only 1 slice left for cold tomorrow though!

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Ingredients

• 500g all-butter shortcrust pastry (look for Jus-Rol in the freezer, Saxby's in the chiller cabinet
• butter
• 3 medium onions , finely sliced
• 250g Swiss chard , leaves and stalks separated
• 4 eggs
• 142ml pot double cream
• 75g Gruyère , grated
• 2 tbsp parmesan , grated

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 45 mins

Cook 50 mins

Ingredients

• 500g all-butter shortcrust pastry (look for Jus-Rol in the freezer, Saxby's in the chiller cabinet
• butter
• 3 medium onions , finely sliced
• 250g Swiss chard , leaves and stalks separated
• 4 eggs
• 142ml pot double cream
• 75g Gruyère , grated
• 2 tbsp parmesan , grated

Per serving

986 kcalories, protein 24g, carbohydrate 68.4g, fat 70.4 g, saturated fat 32g, fibre 3.7g, salt 2.27 g

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