Advertisement

Rainbow Chard and Goat’s Cheese Spelt Tart

This colourful savoury tart would be perfect for a summer picnic, garden party or easy weekend lunch.

Nov 07, 2016, updated Nov 07, 2016

The recipe comes from food and lifestyle magazine delicious’s latest cookbook, At Our Table, which features more than 100 recipes for a range of occasions, as well as ideas for drinks matching and advice for table setting and decoration.

Rainbow Chard and Goat’s Cheese Spelt Tart

Serves: 8
Prep: 20 minutes, plus 3 hours to chill
Cook: 1 hour 15 minutes

Ingredients

1 garlic bulb
1 tbs extra virgin olive oil, plus extra to serve
12 eggs
1/3 cup (80ml) pure (thin) cream
1/3 cup (35g) grated hard mozzarella
½ bunch rainbow chard leaves, blanched, refreshed
100g soft goat’s cheese, torn
2 buffalo mozzarella balls, torn
Thinly sliced heirloom radishes and salad leaves, to serve

Spelt pastry

2 2/3 cups (400g) white spelt flour
200g unsalted butter, chopped, chilled
1/4 cup (60ml) apple cider vinegar

Method

For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat.

Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces (this will ensure a flaky pastry).

Combine vinegar and 125ml iced water in a jug. In three batches, add to the flour mixture, stirring to combine. Turn out onto a clean, lightly floured work surface and gently knead until dough comes together.

Enclose in plastic wrap and chill for 3 hours.

Preheat oven to 200C. Place the garlic bulb on a piece of foil, drizzle with 1 tbs oil and wrap tightly to enclose. Roast for 45 minutes or until very soft. Set aside to cool.

Once cool, squeeze garlic from skins into a bowl, mash lightly with fork and set aside.

Grease and line the base and sides of a 20cm x 30cm baking pan with baking paper, leaving 5cm overhanging each side. On a lightly floured work surface, roll out pastry until 3mm thick, then use to line the base and sides of pan, trimming excess pastry.

Prick the base of pastry lightly with a fork, then line with baking paper and fill with baking weights. Bake for 20 minutes or until just dry, then remove weights and paper, and bake for a further 10 minutes or until golden and dry. Set aside to cool completely.

Reduce oven to 160C. Whisk eggs, cream and hard mozzarella in a bowl. Add the roasted garlic, season and stir to combine. Place a layer of rainbow chard over pastry base. Pour over the egg mixture and top with goat’s cheese, buffalo mozzarella and remaining chard.

Bake for 45 minutes or until set with a very slight wobble in the centre.

Cool tart completely in pan.

To serve, remove tart from pan, top with radishes and salad leaves and finish with a drizzle of extra virgin olive oil.

At Our Table, by delicious magazine, published by ABC Books, $49.99.

At Our Table, by delicious magazine, published by ABC Books, $49.99.

Topics: Cookbooks
Local News Matters
Advertisement
Copyright © 2024 InDaily.
All rights reserved.