Swiss Chard & Gruyère Cheese Tart

12 Ingredients

Number of servings

300grams ready-made shortcrust pastry
3 eggs (save 1 egg lightly beaten, for egg wash)
1tablespoons olive oil
1 onion, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
2 cloves garlic, grated or finely chopped
2-3 sprigs fresh rosemary, leaves picked and finely chopped
250grams Swiss chard, stalks trimmed
125grams Gruyère cheese, grated
125grams feta cheese, cubed
3/4 cup double cream

Method

Step 1 of 3

Preheat the oven to 200°C. Roll out the pastry on a floured work surface and use to line the tart tin. Trim away the excess, line the pastry shell with greaseproof paper, and fill with ceramic baking beans. Bake in the oven for 15-30 minutes until the edges are golden. Remove the beans and paper, and brush the bottom of the shell with a little of the egg wash. Return to the oven for 1-2 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 180°C.

Step 2 of 3

Heat the oil in a pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Add the garlic and rosemary, and cook for a few seconds, then roughly chop the Swiss chard and add to the pan. Stir for about 5 minutes until it wilts.

Step 3 of 3

Spoon the onion and chard mixture into the pastry shell. Sprinkle over the Gruyère cheese, and scatter evenly with the feta. Season well with salt and black pepper. Mix together the cream and the 2 eggs until well combined, and carefully pour over the tart filling. Bake in the oven for 30-40 minutes until set and golden. Leave to cool for 10 minutes before releasing from the tin. Serve warm or at room temperature.