Rainbow Chard and Goat’s Cheese Spelt Tart
This colourful savoury tart would be perfect for a summer picnic, garden party or easy weekend lunch.
The recipe comes from food and lifestyle magazine delicious’s latest cookbook, At Our Table, which features more than 100 recipes for a range of occasions, as well as ideas for drinks matching and advice for table setting and decoration.
Rainbow Chard and Goat’s Cheese Spelt Tart
Serves: 8
Prep: 20 minutes, plus 3 hours to chill
Cook: 1 hour 15 minutes
Ingredients
1 garlic bulb
1 tbs extra virgin olive oil, plus extra to serve
12 eggs
1/3 cup (80ml) pure (thin) cream
1/3 cup (35g) grated hard mozzarella
½ bunch rainbow chard leaves, blanched, refreshed
100g soft goat’s cheese, torn
2 buffalo mozzarella balls, torn
Thinly sliced heirloom radishes and salad leaves, to serve
Spelt pastry
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2 2/3 cups (400g) white spelt flour
200g unsalted butter, chopped, chilled
1/4 cup (60ml) apple cider vinegar
Method
For the pastry, place flour and 1 tsp salt flakes in a bowl. Add butter and toss to coat.
Using a flat-bladed knife or pastry cutter, roughly cut in butter, leaving plenty of big pieces (this will ensure a flaky pastry).
Combine vinegar and 125ml iced water in a jug. In three batches, add to the flour mixture, stirring to combine. Turn out onto a clean, lightly floured work surface and gently knead until dough comes together.
Enclose in plastic wrap and chill for 3 hours.
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Preheat oven to 200C. Place the garlic bulb on a piece of foil, drizzle with 1 tbs oil and wrap tightly to enclose. Roast for 45 minutes or until very soft. Set aside to cool.
Once cool, squeeze garlic from skins into a bowl, mash lightly with fork and set aside.
Grease and line the base and sides of a 20cm x 30cm baking pan with baking paper, leaving 5cm overhanging each side. On a lightly floured work surface, roll out pastry until 3mm thick, then use to line the base and sides of pan, trimming excess pastry.
Prick the base of pastry lightly with a fork, then line with baking paper and fill with baking weights. Bake for 20 minutes or until just dry, then remove weights and paper, and bake for a further 10 minutes or until golden and dry. Set aside to cool completely.
Reduce oven to 160C. Whisk eggs, cream and hard mozzarella in a bowl. Add the roasted garlic, season and stir to combine. Place a layer of rainbow chard over pastry base. Pour over the egg mixture and top with goat’s cheese, buffalo mozzarella and remaining chard.
Bake for 45 minutes or until set with a very slight wobble in the centre.
Cool tart completely in pan.
To serve, remove tart from pan, top with radishes and salad leaves and finish with a drizzle of extra virgin olive oil.
At Our Table, by delicious magazine, published by ABC Books, $49.99.
