Feta, Swiss Chard and Herb Tart

Ingredients

Filling: 

• 1 bunch Swiss chard, leaves and stalks separated 
• Glug olive oil 
• 1 onion, finely sliced 
• 3 discs (about 50g each) feta, crumbled 
• 1 cup (about 125g) grated white mature cheddar 
• 1 punnet (20g) dill, chopped 
• 1 punnet (20g) parsley, chopped 
• 2 extra-large eggs, whisked 
• Grated peel of 1 lemon 
• Salt and milled pepper 

Tart shell: 

• 1 roll (400g) PnP puff pastry 
• 1 egg yolk, whisked 

Method

1. Preheat oven to 180°C. 
2. Finely chop chard stalks and leaves separately. 
3. Heat oil in a pan and sauté stalks and onion for 2 minutes, or until soft. 
4. Add leaves and cook until wilted. Set aside to cool. 
5. Stir through remaining filling ingredients and season.
6. Roll pastry to a 5mm thickness, creating an oval shape. 
7. Place pastry on a lined baking tray and place filling in the centre. 
8. Fold up sides to create a border and pinch seams to secure 
9. Brush pastry with egg. 
10. Bake for 30 minutes, or until golden and cooked through. 
11. Serve warm. 

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