Rainbow Chard & Gorgonzola Tart with Spelt Pastry


FOR THE PASTRY

2 cups spelt flour

150g butter, chopped into cubes and cold

2 tablespoon chilled water

1 tablespoon finely chopped rosemary

1/2 teaspoon salt flakes

cracked pepper
 

FOR THE FILLING
 

500g rainbow chard, cleaned and trimmed

1 red onion, cut into six wedges

100g gorgonzola 

6 eggs

200g creme fraiche 

2 tablespoon olive oil

salt and pepper

METHOD

For the pastry, take out your food processor to make life nice and easy. Process the flour and butter until the mixture resembles fine breadcrumbs. Add the rosemary and 1 tablespoon of water and pulse. Keep adding the second tablespoon until the a smooth dough is formed. Very lightly knead into a disco and wrap in plastic wrap. Chill for 30 minutes.

Preheat oven to 180C. Place the onion on a baking tray and drizzle with olive oil. Roast until soft and caramelised, which should take around 30 minutes.

Boil you kettle and place the chard in a heatproof bowl. Pour over boiling water and blanch for 1 minute, just so that the chard is malleable and easy to work with.

Take a 20cm round tart tin and grease with olive oil. Remove the pastry from the refrigerator and roll on a lightly floured surface until 3-4mm thick. Gently transfer to tart case and press into the edges. Trim the excess as well as pricking the base with a fork. Pop back into the the refrigerator to chill for 10 minutes. Cover the pastry with a piece of baking parchment and then top with baking beads or rice. Blind bake for 15 minutes with the weights in and then remove along with the parchment and bake for a further 5. 

In a mixing bowl, whisk together the eggs and creme fraiche along with a good amount of saltand pepper. Top the baked tart case with chard and roasted onion, pour over the egg mix and dot with gorgonzola. Bake for 30-35 minutes until the filling is just set. 

Sian Redgrave