Phil Vickery’s chard, leek and blue cheese tart
- December 2010
- for lots of people
- 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.
- Vegetarian recipes
Per serving (based on 12): 372kcals, 28.4g fat (16.1g saturated), 9.3g protein, 21.6g carbs, 1.6g sugar, 0.5g salt
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.
A simple Italian Soave or Gavi is appealing here, or switch to a cool draught of dry cider instead.
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