Swiss chard and clotted cream tart
- June 2014
- Serves 10
- Hands-on time 45 min, chilling time 20 min, oven time 1 hour
The chard in this versatile tart recipe can be swapped for watercress or spinach – whatever’s in season – and you can experiment with a range of cheeses too.
- 41.4g (23.6g saturated)
- 14.6g (1.1g sugars)
The oatmeal can make the pastry fragile, so be gentle when you remove the tart from the tin.
To strengthen the base, brush it with beaten egg after removing the baking beans/rice in step 3. Return it to the oven to crisp, as in the recipe.
Try Lincolnshire poacher or a good cheddar in this tart, but gruyère and comté are also good.
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