If you grow chard in the garden, it’s suddenly got to that stage when you need some chard inspiration, as it appears to be shooting up everywhere. It’s such a spectacular-looking leaf, so you can enjoy it’s beauty as much as it’s taste. This recipe combines the earthy flavours and bright colours of swiss chard with the indulgent, creamy, rich flavour of Comté cheese (or Gruyère). If you don’t want to make a pie, then pizza is the way forward. Make a thick bechamel as the sauce, and top with chard and grated Comté.
- 350g shortcrust pastry
- 30g unsalted butter
- 2 medium Swiss chard stalks (200g), cut into 2cm batons
- 60ml water
- sea salt and freshly ground black pepper
- 2 organic/free-range medium eggs
- 100ml whole milk
- 100ml whipping cream
- 5 rasps of nutmeg (optional)
- 200g Comté cheese, grated
- Roll out the pastry to 3mm thickness and lay in the tart base. Let rest in the fridge for 30mins
- Meanwhile, pre-heat the oven to 170°C/Gas 3 with a baking tray in the middle shelf
- Melt the butter in a pan over medium-low heat. Add the chard, water, salt and pepper
- Stir and cover, cooking gently for 10 minutes until they are soft, but still holding their shape.
- Drain and set aside
- In a large bowl, mix the eggs, milk, cream, nutmeg and season gently
- Spread the chard over the base of the pastry, place on the baking tray and gently add the egg mix.
- Sprinkly the Comté over the top
- Bake for 30 minutes until golden brown.
- Serve warm or at room temperature.