Chard, Gruyère and crème fraîche tart from The Art of the Tart: Savory and Sweet (UK) by Tamasin Day-Lewis

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Notes about this recipe

  • veronicafrance on January 06, 2012

    hmm. It was OK. But I'm not a fan of chard anyhow, I only made it because there was some in the veggie box. It was improved by eating it with some home-made sweet pepper jam :) For non-veggies, some diced bacon in the filling might perk it up too. I might make it again, if I have more chard to use up.

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