Cherry & Dennis Helper Habitat

Swiss Chard and Cheese Tart

瑞士甜菜芝士撻

Swiss Chard and Cheese Tart: An open shortcrust tart holds Swiss chard in a light cheese custard for a simple savoury dinner.

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

An open shortcrust tart holds Swiss chard in a light cheese custard for a simple savoury dinner.

01

Ingredients

Main ingredients

350 g savoury shortcrust pastry
500 g Swiss chard
160 g semi-hard cheese
3 piece egg
250 ml milk
1 piece onion
25 g butter
1 tbsp all-purpose flour

Seasonings

1/2 tsp salt
1/4 tsp Black pepper
1/4 tsp nutmeg

Swiss Chard and Cheese Tart: 350 g savoury shortcrust pastry, 500 g Swiss chard, 160 g semi-hard cheese, 3 piece egg, 250 ml milk, 1 piece onion, 25 g butter, 1 tbsp all-purpose flour, 1/2 tsp salt, 1/4 tsp Black pepper, 1/4 tsp nutmeg

02

Tools

knife
cutting board
pie dish
frying pan
wooden spoon
mixing bowl
whisk
oven mitts

Swiss Chard and Cheese Tart: knife, cutting board, pie dish, frying pan, wooden spoon, mixing bowl, whisk, oven mitts

03

Steps

Line the tart tin with pastry: Line the tart tin with pastry. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 1

Line the tart tin with pastry

Press the shortcrust pastry evenly into the base and fluted sides of a 24 cm tart tin; trim the top edge cleanly.

Chill and prick the pastry: Chill and prick the pastry. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 2

Chill and prick the pastry

Chill the lined tin for 15 minutes, then prick the base evenly with a fork without piercing through.

Blind-bake the tart shell: Blind-bake the tart shell. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 3

Blind-bake the tart shell

Line with baking paper and dry beans, bake at 190°C for 12 minutes, then remove the weights and bake 5 minutes more.

Wash and separate the chard: Wash and separate the chard. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 4

Wash and separate the chard

Wash the chard thoroughly, separate every leaf from its stem, and shake off surface water.

Slice chard stems and leaves: Slice chard stems and leaves. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 5

Slice chard stems and leaves

Slice the stems into 5 mm pieces and cut the leaves into broad 3 cm ribbons, keeping them separate.

Dice and soften the onion: Dice and soften the onion. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 6

Dice and soften the onion

Dice the onion and cook it in butter over medium-low heat for 5 minutes until soft but not browned.

Cook stems then wilt leaves: Cook stems then wilt leaves. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 7

Cook stems then wilt leaves

Add the chard stems for 4 minutes, then the leaves for 2 minutes, stirring only until wilted.

Drain and cool the chard: Drain and cool the chard. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 8

Drain and cool the chard

Tip the chard into a colander, press out excess liquid, and cool until no longer steaming.

Whisk eggs, milk and nutmeg: Whisk eggs, milk and nutmeg. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 9

Whisk eggs, milk and nutmeg

Whisk eggs, milk, salt, pepper and nutmeg until smooth and evenly seasoned.

Fill shell with chard and cheese: Fill shell with chard and cheese. Follow the listed quantities and recipe order for about 13 minutes over medium-low heat; confirm the food matches the shown stage before continuing.

Step 10

Fill shell with chard and cheese

Spread the drained chard in the blind-baked shell and scatter the grated cheese evenly over it.

Pour over the custard: Pour over the custard. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 11

Pour over the custard

Pour the custard slowly around the filling, stopping just below the pastry rim.

Bake until set and lightly golden: Bake until set and lightly golden. Follow the listed quantities and recipe order; confirm the food matches the shown stage before continuing.

Step 12

Bake until set and lightly golden

Bake at 185°C for 30 minutes, until the centre is just set and the top is lightly golden.

Common mistakes

Undrained chard releases water, preventing the custard from setting and softening the crust.

Tips

Let the blind-baked shell cool slightly before adding well-drained chard and cheese.