Look at the diversity of the chard growing on my plot. The colours are so amazing: from ruby red, magenta, pink to golden, yellow, oranges and verdant greens. But it is not enough to look at them, I also have to find interesting ways of eating them which isn't really that hard as it is quite a versatile vegetable.
Last week I made chard bundles and today I decided to make a simple chard tart, brightened up with the colours of the rainbow. I am submitting this dish to Katie from Eat This for Weekend Herb Blogging #207, the weekly event founded by Kalyn of Kalyn's Kitchen and now coordinated by Haalo of Cook (Almost) Anything at Least Once.
For the shortcrust pastry
225g wholemeal flour
Pinch of salt
125g butter or margarine
3 tablespoons of cold water
Sift flour and salt into bowl, then add the residue of the bran from the sieve back into the bowl. Add the butter or margarine then rub it into the flour with your fingertips, continue until the mixture looks like breadcrumbs, then add the water a little at a trim and use your fingers to press the mixture together to form a dough, then knead lightly for a couple of minutes until smooth. Then roll out onto floured surface and line an 8 inch tin and trim the edges. Bake at gas mark 6 for 15- 20 minutes until the pastry is set.
For the filling
4 chard stalks, steamed and the leaves minced
1 small onions, finely sliced
2 cloves of garlic, crushed
1 tablespoon of olive oil
150ml single cream or milk
1 egg yolk
Salt and pepper to taste
While tart pastry is cooking, fry the onions and garlic in the oil for 10 minutes until translucent. Stir in minced chard leaves and remove from the heat. In another bowl, mix cream or milk, egg and seasoning, then stir in the onions.
Lay the chard stalks into the tart tin, then pour the egg mixture into the tart tin. Bake for 30 – 35 minutes until the egg mixture is cooked and firm to the touch.