Smoked cheddar, chard and thyme tart

15 Large

Prep Time: 20 mins | Cook Time: 50 mins | Ready: 70 mins | Servings:




Step by Step


Recipe Ingredients
PASTRY:
100g unsalted butter
200g plain flour
Pure Halen Môn Sea Salt
Cracked black pepper
100ml ice water
FILLING:
2 generous handfuls of washed chard
150g of Smoked cheddar, finely grated
1 tbsp of chopped thyme
150ml double cream
150ml whole milk
2 egg yolks
2 whole eggs
Pinch of nutmeg
Knob of butter
Halen Môn Sea Salt
Freshly ground black pepper
Recipe Directions
Begin by making the pastry. Combine the flour and butter together and blitz in a food processor until the mixture resembles the consistency of breadcrumbs. Add a pinch of sea salt and drizzle in 2/3rd of the cold water and blitz again until the dough comes together. Add remaining 3rd of water if the mixture seems dry. Tip the dough out onto the work surface and knead for 30 seconds before refrigerating the dough, wrapped tightly in cling film. Alternatively you can buy short crust pastry to line your tart case
Prepare the chard by removing the leaves from the stalks and finely chopping the stalks. Heat a wide pan on the stove and add the knob of butter followed by the chard stalks and wilt down until soft, season well with salt and pepper and set aside. Now wilt down the leaves in the same pan and set aside.
Squeeze any excess water from the chard leaves and roughly chop and combine with the stalks.
Thinly roll out the pastry to line an 8” loose-based tart case. Leave the edges of the pastry hanging over the side of the tart case, cut out a piece of greaseproof paper to fit inside the tart case and fill with baking beans. Blind bake at 150c for 15 mins. Remove the baking beans and blind bake for a further 5 minutes.
Prepare the filling by whisking together the milk, cream, egg and egg yolks. Season this mixture with plenty of salt and pepper and the chopped thyme.
Place the chard into the blind baked tart case and fill with the creamy mixture along with the pinch of nutmeg.
Bake at 170c for 30 minutes until the custardy filling is wobbly and just set.
Enjoy with buttered new potatoes and a simply dressed salad.



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