Swiss Chard – Chanterelle Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 head chard
- 200 g chanterelles
- 2 onions)
- 3 spring onion (s)
- 3 cloves garlic
- 1 teaspoon marjoram
- 4 egg (s)
- 1 cup sour cream
- 2 Table spoons milk
- 1 teaspoon nutmeg
- 30 g parmesan, rated
- 30 g cheese (Emmentaler)
- 40 g cheese (Vacherin Friboureois)
- 250 g flour
- 8 tablespoon olive oil
- 80 ml water
- 1 egg yolk
- 3 teaspoons salt
- pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Remove the chard from the stalk and roughly chop it. Cut the spring onions into slices, finely chop the onions and garlic, grate the cheese.
- Heat 2 tablespoons of olive oil in a pan. Add onion and garlic and sauté. Then add the chanterelles and fry them until they whistle. Next, add the chard and leek, fry for 5 minutes and season with a pinch of salt and marjoram. Set the vegetable mixture aside to cool.
- Next, whisk the eggs with milk, creme fraîche, cheese, nutmeg, 1 - 2 teaspoons of salt and pepper. Also put aside.
- For the dough, put flour, egg yolk, water, 6 tablespoons of olive oil and a pinch of salt in a bowl and knead to form a smooth dough. Let the dough rest for about 30 minutes.
- Preheat the oven to 180 ° C. Roll out the dough thinly and place in a greased springform pan (the edge should be about 5 cm high). Pre-bake the dough for about 10-15 minutes.
- Spread the vegetable mixture on the pre-baked dough, pour the egg-cream-cheese mixture over it and bake the tart for 40 minutes. After the baking time, remove the springform pan, cut the cake and serve immediately.
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