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Asparagus & swiss chard tart with Rye Pastry

Serves 6 hungry eaters


For the pastry


150g

cold unsalted butter, cut into cubes, plus more for the tin


115g

Gilchesters Unbleached white flour


115g

Gilchesters wholemeal rye flour


1tsp

Sea salt flakes


3

Eggs


For the filling


3tbsps

Olive oil


2

Onions, finely sliced


250g

Swiss chard or any green veg available


2 + 1 yolk

Eggs


200ml

Creme Friache


Salt and pepper


50g

Gruyere, grated


Method

For the pastry

Butter a 26cm loose-bottomed quiche tin. In a food processor mix together flours, salt, and cubed butter until it resembles bread crumbs. Mix together one egg and 1 egg yolk and add, mixing until it comes together. Wrap in cling film and place in the fridge for 30 mins.

Roll the pastry between 2 pieces of lightly floured baking paper. Roll until about 3mm (1/8inch) thick. Flour the pastry, roll it up around the rolling pin and unroll it into the tin, or you can flip the pastry into the tin. Press the pastry into the tin, folding any overlapping edges over to make the rim double thickness. Rest the pastry in the fridge for 30 minutes.

Preheat your oven to 180C, line the pastry with baking paper and fill with baking beans. Blind bake for ten minutes, remove parchment and bake for a further 15-20 mins, until golden brown. If your pastry is cracked place grated cheese over the cracks and return to the oven for a few more minutes, this seals the cracks before putting the filling in.

For the filling

On a low heat, in a frying pan, soften the onion with a little oil. Cut the Asparagus in small pieces and prepare the Swiss chard by removing the leaves from the stems and finely chopping, add leaves and stems to the onions. Fry gently until they begin to soften then add the slices leaves and continue to cook until soft. Season to taste and tip the mixture into the pastry case. Beat together the eggs, egg yolk, and Creme Fraiche, mix in the gruyere, season well, and pour into the tart, making sure that it seeps through the chard filling to the base. Bake for 25 minutes until golden and slightly risen. Serve hot, warm, or cold.

The pastry recipe is from Henrietta Inman’s book The Natural Baker – a beautiful cookbook incorporating wholemeal flours

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