I know I’ve not been posting regularly recently. Its mostly because I’ve been eating fairly mediocre food that certainly isn’t getting me excited, so I figured not many people would be either. Its amazing how quickly it is to fall into the habit of not cooking and eating rubbish food, and I’m obsessed with food! Anyway, the veg box arrived yesterday and I decided to make this tart, one to stop the chard ending up in a stirfry as most of the leftover veggies do and two because I’ve not made one for ages.
I cheated and used ready bought pastry, which made this really quick to make. In essence you can pretty much cook any veggies in this eggy mixture, another good combination is brocolli, walnuts and blue cheese, or leek and peas with perhaps feta, or roasted tomatoes, pesto and mozzarella.
This is perfect for packed lunches, just wrap in foil and take with some salad.
500g shortcrust pastry
butter
3 onions, finely sliced
250g swiss chard, finely sliced
pinch nutmeg
4 eggs
1 142ml pot double cream
100g strong cheddar, grated
Preheat the oven to 180C. Roll out the pastry and line a tart tin, line with baking paper and fill with with baking beans. Cook for 10mins, then remove the beans and paper and cook for 10mins more. Meanwhile, cook the onions in a little butter until softened, add the sliced stalks and cook for a min or two more. Now add the leaves and cook until wilted, season well and add the nutmeg. Whisk the eggs and cream, season and mix in the cheese. Lay the chard and onion in the bottom of the tart and pour the eggy mixture over. Bake for 20-30mins until just set. Allow to cool for 10mins before serving.
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