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Swiss chard, leek and Gruyère tart
Serves 4-6 Starters and mains
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.
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