Feta, Swiss Chard and Herb Tart

If you try one brunch recipe this month, make it this one!

Less than 1 hour

Serves 4


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  • 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 



  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. 


Browse more vegetarian recipes here.


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