Chèvre, Spinach & Herb Tart
Serves 8-10
Filling:
1 bunch Swiss chard, stalks removed and washed
Olive oil
1 brown onion, cut in half and sliced
1 clove garlic, chopped
1 handful combined sorrel, parsley and tarragon, stalks removed
8-10 small sage leaves, torn into tiny pieces
4 sprigs thyme, leaves only
400ml pouring cream
2 fresh bay leaves
Sea salt flakes and freshly ground black pepper
A few gratings of nutmeg
100g chèvre, or a creamy mild blue cheese, broken into small pieces
2 large eggs, plus 3 egg yolks
Prepare tart shell to directions below, and make filling by gently cooking the spinach in a covered pan with 2tbsp water for about 5 minutes, or until soft. Let cool, and squeeze out all the water, roughly chop and set aside. In a frying pan, sweat the onion in a dash of olive oil over low heat until soft. Add the garlic, cook for a moment, then add the washed sorrel, parsley, tarragon, sage, thyme and reserved spinach. Let soften for a minute or two.
In a separate pan, bring the cream to the boil with the bay leaves, a pinch of salt, pepper, and the nutmeg. Let cool, remove bay leaves, and add the onion, spinach and herb mixture to the cream, combine and taste for seasoning.
Whisk the eggs and yolks well, and combine with the spinach/cream mixture. Pour carefully into the tart shell, distribute the chèvre or blue cheese over the surface, and bake at 180C for 10 minutes, then reduce temperature to 160C and bake until set, about 20 minutes.
The top should feel firm, and a knife-tip inserted into the centre should emerge clean.
Remove from oven and rest for 10 minutes before serving.
Shortcrust Pastry:
450g plain flour
250g unsalted butter
2 large eggs, or 2 whole and 1 yolk if medium
A pinch of salt
1tbsp cold water, optional
1 egg beaten with a dash of milk
In a food processor blend the butter, flour and salt until it has the texture of fine breadcrumbs. Add eggs (and water if using), and blend until the pastry just comes together in a ball. Tip it out onto a floured board, and pat into a log.
This makes enough for 2 tarts, so cut it in half, put half in the freezer, and the other half in the fridge to rest for 30 minutes.
Remove from fridge, and let stand for 15 minutes. Roll out to about 3mm thick, and line a 26-28cm high-sided fluted tart tin with a removable base. Trim edge, prick the base with a fork, and place in freezer for 30 minutes, or overnight.
Preheat oven to 200C, Remove pastry case from freezer, line with foil and fill it with baking beans. Place pastry case on a baking sheet and put into oven. Bake for 10-15 minutes until the edges start to turn golden brown. Remove the beans and foil, reduce the heat to 180C, and continue to bake until the whole tart shell is golden and crisp (approximately 10-15 minutes).
Glaze the inside of the tart shell with the egg and milk, taking care to fill any fork holes or cracks, and return to oven for a further 3-4 minutes. Remove from oven and cool.
