Chilling time:
1 hr

Special equipment:
9in (23cm) fluted tart pan with
removable bottom
baking beans

For the pastry:
2⁄3 cup all-purpose flour,
plus extra for dusting
5 tbsp unsalted butter,
chilled and diced
1 egg yolk

For the filling:
1 tbsp extra virgin olive oil
1 onion, finely chopped
sea salt
2 garlic cloves, finely chopped
few sprigs of fresh rosemary, leaves
picked and finely chopped
9oz (250g) Swiss chard,
stalks trimmed
5oz (125g) Gruyère cheese, grated
5oz (125g) feta cheese, cubed
freshly ground black pepper
¾ cup heavy whipping cream
2 large eggs

Method:
1 For the pastry, rub the flour and butter together until the mixture forms fine crumbs.

2 Lightly beat the egg yolk with 1 tablespoon of cold water.

3 Add to the crumbs and bring together to form a soft dough. Add extra water if too dry.

4 Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350°F (180°C).

5 On a floured work surface, roll the pastry out to a large circle around 1⁄8in (3mm) thick.

6 Lift the pastry carefully, using the rolling pin to help you, and place it into the tart pan.

7 Push it in with your fingers. The pastry should overlap the sides by at least 3⁄4in (2cm).

8 Prick the bottom all over with a fork and line with parchment paper.

9 Weigh the parchment down with baking beans. Place the pastry shell on a baking sheet.

10 Bake in the center of the oven for 20–25 minutes. Remove the beans and paper.

11 Bake for 5 more minutes to crisp the bottom. Leave to cool and trim the edges with a knife.

PREPARE AHEAD The pastry can be made 2 days ahead, wrapped in plastic, and chilled.

12 Meanwhile, heat the oil in a pan over low heat. Add the onion and a pinch of salt.

13 Cook the onion until soft. Add the garlic and rosemary and cook for a few seconds.

14 Coarsely chop the Swiss chard and add to the pan. Stir for about 5 minutes until it wilts.

15 Set the pastry shell on a baking sheet and spoon in the onion and chard mixture.

16 Sprinkle over the Gruyère cheese, and scatter with the feta. Season well.

17 With a fork, mix together the cream and the 2 eggs until well combined.

18 Carefully pour the cream and egg mix over the tart filling.

19 Bake for 30–40 minutes until golden. Leave to cool before releasing from the pan.

20 Serve warm or at room temperature. Best eaten the same day. Can be chilled overnight.

Swiss Chard and Gruyere Tart