Mangoldtarte

Ingredients

• 250 g spelt whole‑grain flour
• 125 g butter
• 1 pinch salt
• 5 eggs (size M)
• 600 g Swiss chard
• 2 shallots
• 2 Garlic cloves
• 2 tbsp olive oil
• Pepper
• nutmeg
• 1 tsp lemon zest
• 200 ml whipping cream
• 200 g crème fraîche
• 100 g Gruyère cheese (1 piece)

Instructions

1. 1.

   For the dough, quickly knead flour, butter, salt and 1 egg with 2 tbsp cold water into a smooth dough; cover and chill for about 30 minutes.

2. 2.

   Wash, trim, dice stems of Swiss chard and cut leaves into strips. Peel and finely chop shallots and garlic. Heat oil in a pan and sauté shallots, garlic and chard stems for 3–4 minutes. Add leaf strips, cover, cook over medium heat until wilted about 5 minutes; season with salt, pepper, nutmeg and lemon zest.

3. 3.

   Whisk cream, crème fraîche and remaining eggs together. Grate cheese finely and fold half into the custard; season with salt, pepper, nutmeg. Grease a quiche tin if needed. Roll out dough and line the tin. Spread chard mixture over the base, pour custard on top, sprinkle with remaining cheese. Bake in preheated oven at 200 °C (180 °C fan) for 40–45 minutes until golden brown.