INGREDIENTS
200g Short Crust Pastry
500g Swiss Chard
3 Large Onions
5 Free Range Egg Yolks
2 Free Range Eggs
400ml Double Cream
200g Cheddar (or mix of whatever cheeses you have in the fridge!)
Nutmeg
METHOD
- Line and 11 or 12inch tart shell with the short crust, bake blind for 20 - 30mins at 170C (or until pastry golden). When ready, egg wash and return to oven for 2 mins.
- Slice onions, sweat gently in oil, season as you go and add some thyme if you have until nicely caramelised. This can take around an hour.
- Prepare the chard, remove stalks from leaves and slice up stalks. Blanch in boiling salty water until not to crunchy and throw in leaves for about 30 - 45 seconds. Drain and leave to cool. When cool, put them in clean tea towel and squeeze as much water out as possible.
- Warm the cream in a pan, add nutmeg and good amount of salt and pepper. When almost boiling throw in the cheese - careful not to catch the bottom of the pan! Keep a close eye.
- Whisk all the yolks and eggs together, very gently pour the warm cream and cheese mix in to the eggs, whisking all the time, until all incorporated.
- Stir in the chard and onion, then pour in to tart shell. Careful not to overfill…. If you have any left over can make a delicious frittata!
- Bake in Oven at 170C for 20mins - until almost set and golden brown. Let it cool a little before serving. Or can keep in fridge for 1-2 days.