SWISS CHARD SPANAKOPITA TART
Spanakopita, but in tart form! It's a pretty perfect lunch.
Ingredients
- 250 g swiss chard
- olive oil
- 2 garlic cloves thinly sliced
- 165 g ricotta cheese
- 200 g feta cheese crumbled
- small handful fresh dill finely chopped
- 4 spring onions finely sliced
- 1 tbsp corn flour
- zest & juice of 1 lemon
- salt & freshly ground black pepper
PASTRY
- 165 g plain flour
- small pinch of salt
- 75 g cold unsalted butter cubed
Instructions
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Start by making the pastry. Combine the flour and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour, until you have something which resembles rough breadcrumbs. Add 1-2 tbsp of ice-cold water and knead everything together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.
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Meanwhile, preheat the oven to 170°c (fan assisted)/375°f/gas 5.
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Once the dough has chilled, roll it into a circle about the thickness of a £1 coin and use it to line your tart tin, pushing the pastry right into the sides. Prick the bottom a few times, then lay a sheet of parchment paper on top and fill the case with baking beans (or dry lentils/rice). Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-6 minutes, or until the base is lightly golden.
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Whilst the pastry is blind baking, tear the leaves of the swiss chard from their stems. Finely chop the stems and roughly chop the leaves (keeping them separate). Heat a large frying pan over a medium heat and add a good glug of olive oil. Once hot, fry the stems of the swiss chard, garlic and a pinch of salt for 3-4 minutes, to soften slightly. Add the chard leaves and stir for a further few minutes, until wilted.
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Combine the softened swiss chard and garlic, ricotta cheese, feta cheese, dill, spring onions, corn flour, lemon zest and juice and a few really good cracks of black pepper in a mixing bowl. Give everything a good stir, then taste and adjust the seasoning, if needed.
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Spoon the filling into the tart case and smooth over the top. Bake for 30-35 minutes, or until both the pastry and filling are golden. Allow to cool slightly before cutting into slices and serving.
Looking for other summery recipes? Try my Creamy Roasted Tomato Orzo.
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