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Chard, artichoke and blue cheese tart
- Published: 31 Jan 10
- Updated: 18 Mar 24
Ready-rolled puff pastry and artichokes from a jar makes this vegetarian chard, artichoke and blue cheese tart incredibly quick to prepare.
![Chard, artichoke and blue cheese tart](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/323479-1-eng-GB_4814.jpg)
Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.
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Serves 4
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Takes 10 minutes to make, 25 minutes to cook
Ingredients
- Plain flour, for dusting
- 375g ready-rolled puff pastry
- 200g red or rainbow chard, washed
- 3 large free-range eggs
- 100g crème fraîche
- 20g vegetarian Parmesan, grated
- 285g jar artichoke hearts in olive oil, drained
- 90g vegetarian blue cheese, crumbled
Method
- Preheat a baking sheet to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry and use to line the base and sides of a Swiss roll tin (about 33cm x 23cm). Prick the base all over with a fork and chill.
- Cook the chard in a small pan of boiling salted water for 3 minutes until just tender. Drain and pat dry with kitchen paper. In a bowl, beat the eggs and crème fraîche. Season.
- Sprinkle the pastry base with the Parmesan, then cover with the artichokes and chard. Pour the egg mix over and top with the blue cheese.
- Cook on the preheated baking sheet for 20 minutes until the pastry is golden and the filling is set.
- Recipe from February 2010 Issue
Nutrition
- Calories
- 729kcals
- Fat
- 55.6g (24.9g saturated)
- Protein
- 21.7g
- Carbohydrates
- 38.7g (2g sugar)
- Salt
- 1.8g
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