Week 4 Recipe Challenge - Comté Cheese and Swiss Chard Tart

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  • Recipe course: Soups and starters

Can be made with these products:


For the shortcrust pastry

200g Plain flour

100g Butter, unsalted, diced at room temperature

1 pinch Sea salt

1 Egg, organic/free-range, medium sized

1 tablespoon Cold water

For the filling

30g Butter, unsalted

200g / 2 Swiss chard, stalks cut into 2cm batons and leaves roughly chopped

60ml Water

To taste Sea salt and freshly ground black pepper

2 Eggs, organic/free-range, medium sized

100ml Milk, whole

100ml Whipping cream

5 rasps Nutmeg (optional)

200g Comté cheese, grated

Comté Cheese and Swiss Chard Tart

Recipe created by Raymond Blanc OBE, Michelin-Star Chef, Author and Television Personality

Makes: 1 tart
Preparation time: 30 minutes + 1 hour resting
Cooking time: 40 minutes

Equipment: Kenwood Chef Sense with K-beater attachment; Tart ring (21cm diameter x 2.5cm high) 


For the shortcrust pastry

  1. Put the flour, butter and salt into a Kenwood Chef Sense bowl. Using the K-beater on speed 2, mix for 3 minutes until the texture is sandy/grainy
  2. Make a well in the centre and add the eggs and water. On speed 2, mix the egg and water into the flour and butter with the K-beater; once the eggs have been absorbed, the mixture will come together to form a ball, but be careful not to overwork the dough at this stage as it would shrink too much during cooking
  3. Turn onto a lightly-floured surface and, with the palms of your hands, knead gently for just 10 seconds
  4. Break off 20-30g of dough, tightly wrap it in cling film and refrigerate for later (to tuck in the dough)
  5. Flatten the dough into a circle, 2cm thick. Place in the middle of a large sheet of cling film, about 40cm square, and cover with another sheet of cling film of similar dimensions. Roll out the dough to an even circle, 3mm thick

To line the tart ring

  1. Place the tart ring on a flat tray lined with greaseproof paper
  2. Remove the top layer of cling film and discard. Lift the dough by picking up the corners of the remaining bottom layer of cling film, flipping it into the tart ring so that the cling film side faces upwards
  3. Leave the top layer of cling film while you ease the pastry into the ring with your fingers
  4. Using the small amount of dough saved from earlier, carefully tuck it into the edges, ensuring it is neatly moulded into the shape of the ring
  5. Remove the cling film and, with a rolling pin, trim the edges of the tart by rolling the pin over the top of the ring
  6. Now, thin the edge of the tart case by gently pressing your thumbs all around the inside of the tart to raise the edge 2mm above the ring
  7. With a fork, lightly prick the bottom of the pastry case to allow the steam generated during cooking to escape, helping to keep the pastry flat and level
  8. Place the tart case in the fridge for a minimum of 30 minutes to relax and firm up the pastry
  9. Preheat the oven to 170°C and place the baking tray on the middle shelf of the oven

To cook the filling

  1. Melt the butter in a medium saucepan over a medium low heat and then add the chard batons, water and seasoning to your taste
  2. Stir, then cover and cook gently for 10 minutes until the chard pieces are soft and melting, but holding their shape
  3. Stir in the roughly-chopped leaves and wilt them on a high heat for 30 seconds
  4. Place on a tray and leave to cool in the fridge until needed
  5. Make sure you drain off any excess liquid before placing the leaves into the tart case
  6. In a large bowl, mix together the eggs, milk and cream and season with salt, pepper and nutmeg (if using)
  7. Scatter the Swiss chard evenly over the base of the tart case as well as half of the grated cheese
  8. Pour in the creamy egg mixture and sprinkle the remaining cheese over the top
  9. Slide the tart directly onto the hot baking tray in the oven. Bake for 30 minutes in the preheated oven, until lightly souffléd and the base is golden brown
  10. Leave to rest and cool slightly for 10 minutes before serving

Recipe © Raymond Blanc 2015

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