Swiss Chard Tart with Cheese and Cherry Tomatoes

Ingredients

• 350 g puff pastry (frozen)
• 500 g Swiss chard
• 0.5 stalk leeks
• 150 g cherry tomatoes
• 2 Garlic cloves
• 2 tbsp olive oil
• 100 ml dry white wine
• 150 g feta cheese
• 3 eggs
• 150 g crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• flour (for the work surface)
• 1 tbsp melted butter
• butter (for parchment paper)

Instructions

1. 1.

   Let the puff pastry thaw. Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash, trim, and dry the Swiss chard; remove tough leaf edges and cut leaves into strips. Slice the leeks lengthwise, wash, and cut into strips. Pat cherry tomatoes dry. Peel garlic and finely chop.

3. 3.

   Heat olive oil in a pot and sauté garlic until translucent. Add Swiss chard and leeks, cook 1–2 minutes, deglaze with white wine, and reduce completely over medium heat. Remove from heat and let cool. Crumble feta. Beat eggs with crème fraîche, season with salt, pepper, and nutmeg, then fold into the cooled chard mixture. Gently stir in tomatoes and feta.

4. 4.

   Roll out pastry on a floured surface slightly larger than the pan; line a springform pan lined with parchment paper. Overlap the pastry edge. Prick the bottom with a fork several times and spread the chard filling over it. Fold the pastry edge over the filling, brush with melted butter, and bake in the preheated oven for about 40 minutes. Cover the surface with buttered parchment paper before the top darkens too much.

5. 5.

   Remove the finished tart from the oven, let it cool to lukewarm, slice into pieces, and serve.