chard and Parmesan tart

A sumptuous, savoury tart that which celebrates this most beautiful of brassicas

For the pastry:
250g organic plain flour
125g unsalted organic butter, chopped into cubes
2 tbsp cold water
1/2 tsp sea salt
1 tsp caster sugar
1 organic free range egg

For the filling:
1 tbsp extra virgin olive oil
250 g young rhubarb chard leaves
250 g Mascarpone
4 organic free range eggs
125 g vegetarian Parmesan
1/2 tsp dried herbs de Provence (if not available use a pinch each of dried thyme and dried basil)

View the full recipe at The Circus Gardener’s Kitchen →