This is a lovely little tart recipe that’s perfect for a summer lunch or even a picnic. It’s very customisable, just swap in whatever seasonal veg you like. If you can get your hands on rainbow chard it’s great for adding extra colour to the tart.
Swiss Chard, Prosciutto +Gruyere Tart
Pastry; 190g Plain flour Pinch of salt 120g Unsalted butter, chilled and diced 1-2 tbsp Cold water
Filling; 1 Small bunch of Swiss chard 2 tbsp Olive oil 1 Medium red onion, finely chopped 4 Slices of prosciutto 3 Medium eggs, beaten 150ml Semi skimmed milk Salt + Pepper 80g Gruyere, grated
Begin by making the pastry; sift the flour and salt into a bowl and rub the butter into the flour until it resembles breadcrumbs. Stir in the water, a little at a time, until it comes together into a ball. Flatten the pastry into a disc, wrap in cling film and leave to rest in the fridge for 30 mins.
Roll out the pastry out on a lightly floured surface until large enough to line a 23cm loose bottom tart tin. Gently lift into the tin, press the pastry into the edges then trim off any excess by rolling the rolling pin over the top edge of the tin. Prick the base of the pastry all over with a fork then refrigerate for a further 30 mins.
Preheat the oven to 160ºC. Line the pastry case with foil and fill with baking beans, pushing them against the sides. Bake for 10 mins, then remove the foil and beans and bake for a further 20 mins. Remove the tart case from the oven then turn it up to 180ºC.
Heat the oil in a frying pan, add the onion and cook gently over a low heat until the onion is soft and golden. Trim the stalks from the chard and chop them finely, add them to the pan along with the leaves and cook for a few minutes until wilted. Transfer to a bowl and set aside to cool.
Return the pan to the heat and fry the prosciutto until crispy.
In a large bowl, beat the eggs and milk together along with a good pinch of salt and pepper.
Spread the onion and chard mixture over the base of the pastry case and sprinkle over half of the gruyere. Carefully pour in the egg mixture and top with the crispy prosciutto and remaining cheese.
Bake for 30-35 mins until the top starts to brown and the filling has set. Serve hot or cold.