Chard Tart
This tart is a flavour-packed bomb of a recipe and really showcases our gorgeous rainbow chard that’s in abundance nearly all year round.
This recipe also works well with spinach (though cooks quicker), or with cavelo nero or curly kale (will take a little longer to cook).
Serves: 4-6
Ingredients
320g sheet ready-rolled puff pastry
1 medium egg, lightly beaten
200 – 300g chard
1 tbsp olive oil
150g full fat Greek yogurt
Zest of 1 lemon, plus a little juice
Salt & pepper
100g Feta
2 – 3 tbsp pomegranate seeds
Aleppo chilli flakes, or other mild chilli flakes
Method
- Heat the oven to 200c. Unroll the pastry onto a greased flat baking sheet. Use a sharp knife to score a border around 1cm from the edges. Prick the middle all over with a fork and glaze with the beaten egg. Bake for 20 minutes. If the centre puffs up, use a fish slice to press it back down.
- Meanwhile prepare the chard. Wash well, and dry the leaves. Remove the stalks and chop into 1-2cm slices. Roll up the leaves and slice into 1cm ribbons. In a large pan or frying pan heat the oil and cook the stalks for 4-5 minutes until softened. Season with salt, pepper, a generous pinch of chilli flakes and a squeeze of lemon juice. Add the leaves and cook for another 2-3 minutes until wilted. Taste and add more salt, pepper, lemon or chilli until you’re happy with the seasoning.
- In a small bowl mix together the Greek yogurt, half of the lemon zest, a pinch of salt and pepper.
- To assemble spread the yogurt mix over the middle of the tart base, then arrange the chard on top. Scatter with the crumbled feta, pomegranate seeds, a little more chill and the rest of the lemon zest.
