Susyblifestyle

Swiss chard, Gruyère and Bacon Tart

Ingredients

For the pastry

  • 180g Plain Flour
  • 90g Cold Butter, cubed
  • 4-5 tbsp Cold Water 

For the filling 

  • 40g Butter
  • 200g Shallots, thinly sliced
  • 3 fresh Thyme Sprigs
  • 200g Smoked Bacon pieces
  • 3 Eggs
  • 200ml Whole Milk
  • 80ml Double Cream
  • 100g Swiss Chard, taken off the stems and roughly chopped
  • 60g Gruyère Cheese, grated

 

Method

 

  1. To make the pastry, whizz the Flour, Butter cubes and a pinch of Salt in a food processor until the mixture resembles breadcrumbs.  Add the Water, 1-2 tbsp at a time, and mix until the mixture comes together to form a dough. Shape into a disc, wrap in cling film and chill for 30 minutes.
  2. Meanwhile, melt the 40g Butter in a large frying pan, then fry the Shallots and Thyme over a low heat for 15 minutes.  Turn up the heat, then add the Bacon and fry for around 15 minutes or until it has colour.  Set aside.
  3. Whisk together the Eggs, Milk and Double Cream in a jug, then season with Salt and Black pepper. Put the Swiss Chard in a pan with a sprinkle of water and wilt down over a medium heat. Allow to cool a little, then squeeze out any excess water. Stir the Chard through the Bacon and Shallot mixture.
  4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Hold the tart tin over the top to see if the pastry is big enough to line the base and sides. If not, roll a bit more. When the size is right, carefully roll the pastry up onto the rolling pin, then unroll over the top of the tart tin. Ease the pastry into the tin, being careful not to tear it.
  5. Press the pastry into the edges of the tin and up the sides.
  6. When the tart tin is lined, chill the tart in the fridge or freezer until firm. Heat the oven to 200°C/180°C fan/gas 6.
  7. Line the chilled case with baking paper or foil, then fill to the top with baking beans. Bake for 15 minutes, remove the baking beans and paper/foil, then return to the oven for a further 8 minutes or until the pastry feels sandy to the touch. Take the case out of the oven and turn the heat down to 180°C/160°C fan/gas 4.
  8. Spoon the Bacon filling into the case, then pour over the Egg mix and sprinkle with the cheese. Bake for 35-40 minutes until the filling is set. Cool in the tin for 15 minutes, then cool on a wire rack until just warm or at room temperature.