Creamy chard, squash & parmesan tart
Indulge in a flavorful combination of creamy chard, tender squash, and savory parmesan in this irresistible tart. Perfect for a delicious and satisfying meal!
Ingredients:
- 400g acorn or butternut squash, peeled, deseeded and cut into 2-3cm slices
- 3 tbsp olive oil
- ½ bunch of thyme, leaves picked, plus a few sprigs to serve
- 1 tbsp butter
- 5 banana shallots, thinly sliced
- 2 tsp light brown soft sugar
- 1 tbsp sherry vinegar
- 400g chard, leaves chopped (reserve the stem to use in soups or stews)
- 40g parmesan or vegetarian alternative, grated
- 100g mascarpone
- 30g blanched hazelnuts, roughly chopped
- chicory salad, to serve
- 180g unsalted butter
- 250g plain flour
- ½ tsp fine sea salt
- 1 egg, beaten with a splash of milk, for glazing
Instructions:
- One hour prior to starting the pastry preparation, place the butter in the freezer until it becomes firm. Preheat the oven to 200C/180C fan/gas 6. Pour the flour into a large bowl, add the salt, mix, then grate the cold butter into the flour. Use a knife to mix everything together, then gradually add 8-10 tbsp of ice-cold water, stirring until the mixture starts to come together. Shape the dough into a disc with your hands, adding a bit more water if needed. Wrap the dough and refrigerate for 1 hour. The pastry can be frozen for up to two months at this stage.Coat the squash with 1 tbsp of oil, most of the thyme leaves, and season with salt. Place on a baking sheet and roast for 15 minutes. In a frying pan, heat the remaining oil and butter over medium heat. Cook the shallots with a pinch of salt for about 15 minutes until caramelized. Add the sugar and vinegar, cook for an additional 3 minutes. Season with salt and let it cool slightly.Steam the chard leaves in a steamer basket for 3 minutes. Transfer to a clean kitchen towel and squeeze out excess water. Chop roughly and combine with two-thirds of the hard cheese and mascarpone. Season with salt.Preheat a baking sheet in the oven. Roll out the pastry between two sheets of parchment paper into a 40 x 30cm rectangle. Place it on a baking tray lined with parchment paper, then remove the top layer of parchment. Spread the shallots over the pastry, leaving a 3cm border. Add the chard mixture, remaining cheese, and squash on top. Fold the pastry border over the filling, brush with egg wash, and chill for 1 hour. Transfer the tray onto the hot baking sheet and bake for 35-40 minutes. Sprinkle the remaining thyme and hazelnuts on top before serving with a chicory salad.
Summary:
- Calories: 1669 kcal
- Fat: 116 g
- Protein: 44 g
- Carbs: 134 g
- Potassium: 4346 mg
- Magnesium: 614 mg