Gastronomixs

Savoury chard tart

A delicious savoury tart with chard and Middle Eastern flavours as the key ingredients. The size of this tart is easy to adjust. Use a springform cake tin for a larger tart or a muffin tray to make individual portions.

Makes 1 large tart or 6 small tarts.

Savoury chard tart

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Ingredients

300

g

chard

50

ml

olive oil

1

 

broccoli

1

 

onion, chopped

1

clove

garlic, finely chopped

30

g

pine nuts

225

g

feta cheese

4

 

eggs

4

g

za’atar

4

sheets

filo pastry

As needed:

 

salt

As needed:

 

butter

As needed:

 

sesame seeds

Preparation method

  • Wash the chard and remove the woody stalks.
  • Finely chop the chard and braise for five minutes in half of the olive oil.
  • Spoon into a colander and squeeze out as much moisture as possible.
  • Cut the broccoli into small florets.
  • Blanch the broccoli in salted water and then cool over ice water.
  • Drain and mix the broccoli with the chard.
  • Gently fry the onion and garlic in the remaining olive oil until soft and translucent and then add to the chard.
  • Roast the pine nuts in an oven at 160°C.
  • Crumble over the feta and beat the eggs.
  • Add this, the pine nuts, and the za’atar to the mixture, mix well, and season to taste with salt.
  • Grease an oven-proof dish with butter.
  • Drape one sheet of filo pastry in the dish, brush with butter, and place another sheet on top.
  • Divide the filling evenly over the dish and cover with one sheet of filo pastry.
  • Brush the third sheet with butter and place the last sheet on top.
  • Generously brush the top sheet of filo pastry with butter and sprinkle over the sesame seeds.
  • Bake in an oven at 200°C for approximately 25 minutes. 

Serving suggestions

  • As a lunch dish on its own, served with a Greek salad.
  • As a component in a composition with aubergine, courgette, and tahini.
  • As a vegetarian main dish. 

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