Swiss chard, leek and Gruyère tart

Serves 4-6 Starters and mains

Silverbeet Leek And Gruyere Tart 0639

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For the tart crust

  • 225g strong flour
  • 1tsp dried yeast
  • 1tsp caster sugar
  • 3 eggs, at room temperature
  • 90g softened butter

For the Swiss chard, leek and Gruyère filling

  • 28g butter
  • 1 leek, white and pale green parts only, thinly sliced
  • 2 garlic cloves, finely chopped
  • 400g Swiss chard, half the stalks thinly sliced, leaves chopped into bite-sized pieces
  • 100ml dry white wine
  • 1 egg
  • 1 egg yolk
  • 150g crème fraîche
  • 100g Gruyère cheese, coarsely grated
  • 2tbsp thyme leaves

Method

To make the tart crust, combine the flour, yeast, sugar and 1tsp fine salt in an electric mixer fitted with a dough hook, add the eggs and knead until combined.

Gradually add the butter, a little at a time, kneading continuously for 4-5 minutes until the mixture is glossy and the butter is completely incorporated. Transfer to a lightly oiled bowl, cover and stand in a warm place for around 2-21⁄2 hours until doubled in size.

Meanwhile, to make the filling, melt the butter in a large saucepan over a low heat, add the leek, garlic and Swiss chard stalks and sauté, stirring occasionally, for 4-5 minutes until tender. Add the wine, season and simmer for 2-3 minutes until the wine is almost completely evaporated. Stir in the Swiss chard leaves and cook for 2-3 minutes until just wilted, then allow to cool completely.

Whisk the egg, egg yolk and crème fraîche in a bowl until smooth, then stir in the cool Swiss chard mixture, cheese and thyme and season.

Preheat the oven to 190C/ 375F/Gas 5. Knock down the dough, roll out on a lightly floured surface to a 35cm diameter round and line a 25cm tart tin, letting the dough overhang the sides. Spread the Swiss chard mixture around the base, fold in the edges, pleating as you go, then bake for around 40-45 minutes until golden brown and cooked through. Stand for 10 minutes, then serve hot.

Recipes and photographs taken from Matt Moran's Australian Food: Coast and Country by Matt Moran, photography by William Meppem. (Murdoch Books, £25).
Silverbeet Leek And Gruyere Tart 0639
Recipes and photographs taken from Matt Moran's Australian Food: Coast and Country by Matt Moran, photography by William Meppem. (Murdoch Books, £25).

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