Black Garlic Kitchen

Black Garlic Chard & Blue Cheese Tart

Swiss chard goes so well in creamy cheese dishes. BGK’s Black Garlic & blue cheese tart ticks all the boxes in terms of flavour. All these ingredients combined with Black Garlic certainly pack a punch!

Black Garlic Kitchen Garden showcase autumn vegetable – Chard

Black Garlic Chard & Blue cheese Tart

Prep: 35 mins + chilling | Cook: 40 mins | Serves: 6

V: use vegetarian blue cheese

Ingredients

  • 300g Swiss chard* – washed well, sliced, blanched and excess moisture squeezed out
  • 2 tbsp olive oil
  • 1 leek – trimmed, washed well, drained and sliced*
  • 375g ready rolled shortcrust pastry
  • 3 large eggs
  • 200ml double cream
  • 150ml whole milk
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 150g blue cheese – crumbled
  • 6 tbsp chopped fresh parsley
  • Freshly ground black pepper
  • 8 cloves Black Garlic – sliced
  • Sea salt flakes for sprinkling – optional

Method

  • Prepare the chard a day ahead and store in the refrigerator overnight.*
  • Prepare the leeks a day ahead – heat the olive oil in a frying pan set over a low to medium heat. Fry the sliced leek for 5 minutes to soften without colouring. Transfer to a bowl and refrigerate overnight. *
  • Line a 23cm x 4cm non-stick, loose-bottomed fluted flan tin with pastry. Prick all over with a fork.
  • Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 190C/170Cfan/Gas5. Place a baking tray on the middle shelf.
  • Meanwhile, in a large jug, beat together the eggs, cream, milk, paprika and thyme.
  • Remove the flan tin from the refrigerator. Line the pastry base with greaseproof paper. Fill with baking beans then put the flan tin onto the preheated baking tray and blind-bake for 12 minutes. Carefully lift out the paper and the baking beans. Return the flan tin to the oven for a further 6 minutes until golden.
  • Remove from the oven.
  • Scatter the chilled chard and sliced leeks over the cooked tart case. Crumble blue cheese over the vegetables. Scatter over the parsley. Distribute sliced Black Garlic in amongst the filling. Season with freshly ground black pepper.
  • Pour the egg/cream mixture into the pastry case.
  • Bake for 40 minutes or until the filling is just set and golden brown. Remove from the oven and leave to cool in the tin for 5 minutes.
  • Remove the tart from the flan tin. Sprinkle over a light dusting of sea salt flakes if using.
 

To Serve: serve as a starter or lunch with a mixed green salad tossed in BGK’s Black Garlic Vinaigrette.

Top Tip:* I have made this many times and the secret to the success of the tart is to chill the pastry and to have the filling fridge cold. Squeeze out any excess moisture from the chard and leeks to prevent the ubiquitous soggy bottom!

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