Chard Tart with Bacon

Just follow the simple steps below to prepare a mouthwatering chard tart with bacon, perfect to be served for brunch.

07 November, 2018

2 HR 40 MIN

Potatoes

150 g, floury, peeled

Yeast

2 tbsp, fresh, or 1 tsp dried yeast

All purpose flour

220 g

Nutmeg

Eggs

Crème fraîche

250 g

Milk

250 ml

Roquefort cheese

100 g , well-mashed with a fork

Emmenthal cheese

125 g, grated

Oil

1 tbsp

Eggplants

1 small, diced

Chard

300 g, sliced into strips, reserving some for garnish

Onion

1, finely chopped

Bacon

4, rashers streaky

Gouda cheese

50 g, grated

Butter

for the tin

All purpose flour

for the tin

Preparation

Boil the potatoes in salted water for around 30 minutes then drain and allow the steam to evaporate.
Press through a potato ricer while still hot.
Mix the yeast with 100 ml lukewarm water until smooth.
Add to the potato mixture together with the flour, nutmeg and a little salt and knead to a smooth dough.
Cover and leave in a warm place for 30 minutes to rise.
Whisk the eggs with the crème fraîche and add the milk.
Stir in the Roquefort and Emmental and season with salt and ground black pepper.
Grease a springform tin with butter and coat with flour.
Line the tin with the dough, first using your fists to press it into the tin then using your fingertips to spread it out.
Finally form a lip 3-4 cm high and leave to prove for a while longer.
Heat 1 tbsp oil in a pan and fry the vegetables.
Drain off the juices and tip the vegetables onto the dough.
Spread the Roquefort mixture evenly over the vegetables on the base of the tart.
Scatter over the Gouda and top with the bacon.
Put the tin in a cold oven set to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for 35-40 minutes.
Cover the surface with aluminium foil if it starts to brown too much.
Serve the finished chard tart garnished with the reserved chard.