Phil Vickery’s chard, leek and blue cheese tart

Phil Vickery’s chard, leek and blue cheese tart
  • Serves icon for lots of people
  • Time icon Takes 30 minutes to make, 50 minutes to 1 hour to cook

This tart has punchy flavours, freezes brilliantly and works equally well as a starter, lunch or main, depending on what you serve with it.

Per serving (based on 12): 372kcals, 28.4g fat (16.1g saturated), 9.3g protein, 21.6g carbs, 1.6g sugar, 0.5g salt


  • 150g unsalted butter, cubed
  • 300g plain flour, plus extra to dust
  • 1 large free-range egg, beaten

For the filling

  • 2 tbsp olive oil
  • 1 small leek, washed well and shredded
  • 300g red chard
  • 3 large free-range eggs
  • 200ml double cream
  • 150ml whole milk
  • 6 tbsp chopped fresh flatleaf parsley
  • 1 tsp smoked paprika
  • 125g blue cheese


  1. Preheat the oven to 190°C/fan170°C/gas 5. Put the butter and flour in a food processor and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
  2. Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
  3. Fill the pastry case with baking beans or rice, then blind-bake for 10-12 minutes. Take away the paper and beans/rice, then cook for a further 5-6 minutes until golden.
  4. To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
  5. Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
  6. Spoon into the cooked tart case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.

delicious. tips

  1. To freeze the cooled tart in the tart tin, wrapped in cling film and foil, for up to 3 months. Defrost and warm through to serve.

  2. A simple Italian Soave or Gavi is appealing here, or switch to a cool draught of dry cider instead.


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