Swiss Chard Tart

After shovelling show in our front pathway yesterday early in the morning, not that early actually at 7.30am, I thought to go for a little shopping but then after seeing some yummy-looking-bakes-recipes, I prefered to stay at home and do some bakes and household chore which was to be done. To skip a shopping didn't sound like me at all.

I still had Swiss chard and hubby likes chard only as a tart/pie/quiche filling. In order to try shortcrust pastry, I decided to make a Swiss chard tart. I don't use Gruyere for the filling because me and hubby don't like it when it's too cheesy. I used red peppercorns instead of freshly grated black pepper and it was a nice kick.

According to About.com, shortcrust pastry is the easiest pastry to make. It is a versatile pastry as it can be used for both savory and sweet dishes. Shortcrust pastry is a mixture of flour - usually all purpose/plain flour and a fat, either butter, lard or a mixture of both. These are bound together with either cold water or with egg for a richer pastry. (quoted from About.com). I must agree with that. I found the making of shortcrust pastry was very easy and quick. Next time I'll try with a mixture of butter and lard and also I'll try a recipe using egg.

Source: About.com

Shortcrust Pastry
Ingredients:
200 gr all-purpose-flour
110 gr butter -- cubed
A pinch of salt
2 - 3 tbsp cold water

Directions:
Place the flour, butter and salt in a clean bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. You should work as quickly as possible to avoid the dough becomes warm

Add 2 tbsp of cold water and combine until the dough binds together. Add more water if you think the dough is too dry

Wrap the dough in a plastic wrap, chill for 15 minutes minimum up to 30 minutes

Swiss Chard Filling
Ingredients:
3 tbsp olive oil
200 gr swiss chard
1 big onion -- finely sliced
1 large egg
100 ml cream
3 tbsp sour cream
Salt, sugar to season
Red peppercorns

Directions:
Roll out the pastry dough on a lightly floured surface. Gently press the pastry into the baking dish and prick the bottom with a fork. Line with parchment paper and fill with baking beans. Chill for 30 minutes. Preheat oven to 180C

Meanwhile, prepare the Swiss chard by ripping the green leaves from the white stems then finely slice. In a frying pan heat the oil over a low heat then fry the onion until soft, add the white stems and fry until they begin to soften. Add the sliced leaves, cook until soft then season well with red peppercorns, salt and sugar

Bake blind the pastry crust in the centre of the oven for 20 minutes. Remove it from oven, remove the paper and baking beans, and bake again for another 5 minutes. Take out from the oven

Place the Swiss chard mixture into the pastry shell. Beat together the egg, cream, sour cream and season to taste, pour over the Swiss chard mixture and make sure that it seeps through the filling to the base. Bake for 25 minutes or until golden and slightly risen. Serve warm with a mix salad