A shallow tart of chard and cheese from Tender: A Cook and His Vegetable Patch (page 232) by Nigel Slater

  • spring onions
  • double cream
  • thyme
  • egg
  • all-purpose flour
  • butter
  • cheddar cheese
  • red chard
  • pecorino cheese
  • EYB Comments

    Can use rainbow chard for red chard, and spenwood cheese or parmesan for pecorino.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use rainbow chard for red chard, and spenwood cheese or parmesan for pecorino.

  • Lindalib on July 15, 2013

    This was absolutely delicious . It's relatively easy, but a bit time consuming allowing for the making, chilling and blind baking of the pastry case, so probably best for a weekend, rather than a work night. I used a relatively mild cheddar because that's all I had on hand, but will use something a little sharper next time.

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