Chard & Feta Tart 

Full of vibrant colours and flavours, this super-simple puff pastry savoury tart makes for a super dinner time alternative.


  • No grain mustard? Layer the bottom of your tart with dijon mustard or any pesto of your choice instead. 
  • No flaked almonds? Try with pine nuts instead.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


280 g Chard

1 Onion

2 tbsp Olive oil

150 g Feta

2 tbsp Sundried tomatoes

1 ready rolled puff pastry

8 Cherry tomatoes

3 tbsp Flaked almonds

2 tbsp whole grain mustard

2 Eggs

Salt & pepper

2 tbsp Runny honey / Maple syrup


  1. Preheat the oven to 190C/170c fan/5 gas mark. Finely slice the onion and roughly chop the chard. Roughly chop the sundried tomatoes. Cut the cherry tomatoes in half lengthwise.
  2. Heat the olive oil in a large frying pan and gently fry the onion for 3 minutes until tender. Add the chard and cook gently until wilted, for about 5 minutes. Put into a sieve to drain off any liquid and set aside.
  3. Roll out the puff pastry and place on a lined large baking tray. Prick all over with a fork and spread the grain mustard into a thin layer leaving 1.5 cm edge free.
  4. In a large mixing bowl, mix the chard and onions with 2 beaten eggs, crumbled feta and chopped sundried tomatoes. Season well and spoon into the tart case.
  5. Top with cherry tomatoes and flaked almonds. 
  6. Fold the excess pastry in towards the centre, brush with olive oil and bake for 30-40 minutes, until golden and set.
  7. Remove from the oven and drizzle with honey. Cut and serve on its own or alongside a simple green salad.
Oddbox image

How to store

Store in an airtight container, in the fridge, for up to 3 days.