Swiss chard, bacon and Gruyère tart
- April 2015
- Serves 6-8
- Hands-on time 1 hour, oven time 55 min, plus chilling and cooling
Try this easier-than-it-looks tart recipe for dinner then save the leftovers for lunch the next day.
- 29.2g (16.4g saturated)
- 20.2g (3g sugars)
For 8 servings
To make a rich shortcrust pastry, reduce the amount of water to 2-3 tbsp and add a medium free-range egg yolk to bring the pastry together. If you want to save time and buy ready-made pastry, choose all-butter shortcrust.
Don’t over-handle pastry. If you knead the dough too much it will develop the gluten in the flour and make the pastry tough.
Give it time to chill. Resting the pastry will relax the gluten and chill the butter, helping to prevent the pastry from shrinking during baking.
Keep the heat moderate. Egg-based fillings can scramble when cooked at too high a temperature. Bake the tart in a moderate oven (temperature as in recipe) and take it out when it has set at the edges but still has a slight wobble in the middle. It will firm up as it cools.
Make the pastry up to 3 days in advance and keep in the fridge, wrapped in cling film. Or freeze, well wrapped and in an airtight container, for 1 month. Defrost and continue from step 2. The finished tart is best eaten on the day it’s made, but leftovers can be chilled overnight.
Chill a bright, crisp French sauvignon blanc.
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