Chef of the Michelin-starred La Terrasse restaurant at the famed Hotel Les Roches Rouges, José specialises in Provençale cuisine and creates inventive dishes with a twist. He has shared a special recipe for a fresh Swiss chard tart that is getting us excited for dining alfresco.
Ingredients for the shortcrust pastry:
200g T45 flour
50g potato starch
100gg softened butter
Ingredients for the filling:
1 bunch of Swiss chard
1 white onion
1 garlic clove
40g pine nuts
Pinch of salt and pepper
Dash of olive oil
Optional: zest of orange and lime
Add all of the shortcrust pastry ingredients in a large food mixer and mix everything on a medium speed (speed 4 on a scale from 1 to 10) until thoroughly blended and smooth. Using your hands, make a ball with the shortcrust pastry and place it back into the mixer bowl. Cover and let it rise for an hour in the fridge.
In the meantime, wash the Swiss chard and set aside. Peel the onion and the garlic clove and mince them.
Strip the chard leaves from the thick stems, roughly slice the leaves and finely chop the stems. In a pan, add some olive oil on high heat and sweat the minced onion and garlic. Add the pine nuts (being careful not to colour them too much), then add the sliced leaves and chopped stems. Season with salt and pepper. Wilt the Swiss chard and cook until most of the liquid has evaporated. Set aside in a colander and let it cool.
Preheat the oven to 180 degrees. Roll out the shortcrust pastry and place this into a tart dish, keeping the
excess pastry around the edges. In a bowl, mix the three eggs, add the parmesan and the Swiss chard
preparation. Mix everything together and pour the filling into the tart pan. Fold the excess shortcut pastry over the filling and cook for 15-20 minutes.
• Add the zest of one orange and one lime to the Swiss chard preparation. This will enhance the flavours
and give the tart a citrus note.
• You can replace the 50 ml of water with white wine