Chard & Feta Tart
Full of vibrant colours and flavours, this super-simple puff pastry savoury tart makes for a super dinner time alternative.
Substitutes:
- 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
Ingredients:
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
Recipe:
- 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.
- 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.
- 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.
- 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.
- Top with cherry tomatoes and flaked almonds.
- Fold the excess pastry in towards the centre, brush with olive oil and bake for 30-40 minutes, until golden and set.
- Remove from the oven and drizzle with honey. Cut and serve on its own or alongside a simple green salad.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
