Swiss Chard and Gruy鑢e Cheese Tart
This pie recipe combines swiss chard and Gruy鑢e cheese to make a creamy and delicious meal.
Prep Time: 15M
Cooking Time: 1H
Serves: Serves 6
- 1 sheet prepared dough for an 8-9in (20-23cm) pie
- all-purpose flour
- 2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash
- 1 tbsp olive oil
- 1 onion, finely chopped
- sea salt and freshly ground black pepper
- 2 garlic cloves, finely chopped
- a few sprigs of fresh rosemary, leaves picked and finely chopped
- 1 bunch Swiss chard, about 9oz (250g), stems trimmed, leaves coarsely chopped
- 1 cup shredded Gruy鑢e cheese
- 1 cup cubed or crumbled feta cheese
- 1 cup heavy whipping cream
- Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface. Use to line a 9in (23cm) fluted round tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15-30 minutes until the edges are golden. Remove the beans and the 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 350°F (180°C).
- Heat the oil in a saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for 5 minutes until soft. Add the garlic and rosemary, cook for a few seconds, then stir in the Swiss chard. Cook for about 5 minutes, stirring, until it wilts.
- Spoon the onion and chard mixture into the pastry shell. Sprinkle in the Gruy鑢e, and scatter the feta overtop. Season well with salt and pepper. Mix together the cream and 2 eggs until well blended, and carefully pour over the filling. Bake for 30-40 minutes until set and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve warm or at room temperature.
- Serves 6
- Instead of Swiss chard, use an equal amount of fresh spinach.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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