Rainbow chard and ricotta tart

Summary

Yield
Servings
SourceMandy Mazliah http://yumski.wordpress.com/2014/04/29/rainbow-chard-and-ricotta-tart/
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Rainbow chard and ricotta tart

Ingredients

1
pastry (made from 250g flour and 125g butter)
200 g
rainbow chard (remove stalks and chop, shred leaves)
1 bn
fresh thyme leaves ((small bunch) chopped)
1 clv
garlic clove (finely chopped)
100 g
ricotta (finely crumbled)
2
large egg yolkes
2
large eggs
200
double cream (!Millilitre )
200
Whole milk (!Millilitre )
1
onion (finely chopped)

Instructions

Preheat the oven to 180c. Line a 25cm tart tin with the pastrt. Cover with foil and fill with baking beans. Blind bake for 15 mins. Remove foil and beans, prick the base all over with a fork and bake for a further 10-15 mins, till pastry is starting to colour.
To make the filling heat some olive oil in a large frying pan. Add the onion and thyme and sweat gently for about 10 mins. Add the garlic and chard stalks, cook stirring often for another 10 mins. Add the shredded leaves and cook for 5 mins. Season with salt and pepper.
Spread the mixture in the tart case.Scatter the crumbled ricotta over the top. Lightly beat the eggs, egg yolks, cream and milk together in a bowl. Season well with salt and pepper. Pour over the tart filling. Bake for 35mins until golden. Serve warm.