Rainbow chard & feta tart

This is one of my favourite ways to use up chard. This recipe also works with spinach and the less fibrous kales, such as red Russian kale. Also, you can jazz it up by adding chopped olives, sundried tomatoes or chillies if you fancy.

I've used green onions in this recipe, which are like giant spring onions. If not in season spring oions will suffice or just a small yellow or red onion will do.

Serves 4 - 5 people

ingredients

220g bag of chard (the is the usual weight of greens that come in the veg bags)

1 green onion (or 3 spring onions)green onions

200g feta cheese

2 Tbsp creme fraiche, single cream or yoghurt

2 eggs

nutmeg

zest of half a lemon

black pepper

300g puff pastry

method

Preheat your oven to 180ºC, gas mark 5. 

Chop the white part of the onion and the chard stalks. Fry with a little olive oil over med-low heat for about 10 minutes, until softened. Shred the chard leaves and add to the frying pan and cook on med heat until the chard has wilted.

Slice up the rest of the onion (the green ends) and set aside in a large mixing bowl. Crumble the feta into the mixing bowl and add the two beaten eggs and the creme/yoghurt, lemon zest and a pinch of nutmeg. Add the cooked chard and mix it all up until well combined. Season with pepper but not salt as the feta is salty enough as it is.

Roll out the puff pastry and press into a 8 inch flan dish. Fold the edges over on themselves and press them into the sides of the tin with your fingers. Pierce the base of the tart with a knife in a few places, to avoid the base of the pastry rising up when it cooks.

Spoon your filling into the pastry case and place in oven for 40-45 minutes. It's done when the pastry is browning at the edges and the middle is set.

Remove from oven and allow to cool for a few minute before serving.