Chard, artichoke and blue cheese tart

Method

1. 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.
2. 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.
3. 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.
4. Cook on the preheated baking sheet for 20 minutes until the pastry is golden and the filling is set.