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Chard, artichoke and blue cheese tart

Chard, artichoke and blue cheese tart

Name: Chard, artichoke and blue cheese tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
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

Easy
February 2010

Easy
February 2010

Serves 4
Takes 10 minutes to make, 25 minutes to cook

Ready-rolled puff pastry and artichokes from a jar makes this vegetarian chard, artichoke and blue cheese tart incredibly quick to prepare.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Nutrition: per serving

Calories: 729kcals
Fat: 55.6g (24.9g saturated)
Protein: 21.7g
Carbohydrates: 38.7g (2g sugar)
Salt: 1.8g

Nutrition: per serving

Calories: 729kcals
Fat: 55.6g (24.9g saturated)
Protein: 21.7g
Carbohydrates: 38.7g (2g sugar)
Salt: 1.8g

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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

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.

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.

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