- rainbow chard tarts -

a r e c i p e f o r a c o l d w i n t e r d a y

|winter|

w i n t e r

b a k i n g

the joy of

i n g r e d i e n t s

s i m p l e

160g plain flour 75g butter, chilled from the fridge 6-8 stalks of rainbow chard 2 eggs 2 tbsps heavy cream salt & pepper to taste

& b u t t e r

f l o u r

sift the flour into the mixing bowl; roughly cut the butter into chunks & toss it into the bowl; rub the butter into the flour until it forms a sand like consistency & slowly add 4-5 tbsps water to bring the dough together; wrap in paper & leave to rest in the fridge for 30 mins

p a s t r y

h o m e m a d e

preheat the oven to 180 degrees; grease individual tart tins; roll the pastry out to roughly 1cm in thickness and cut circles a little wider in diameter than the tins; press the pastry discs into the tins & prick the bottom with a fork

c h a r d

r a i n b o w

tear the stalks off the rainbow chard & split them in half lengthways; curl then round & press them into the pastry shells

& e g g s

c r e a m

beat the eggs with the double cream; pour into the pastry cases & fill them up to the top

o f s a l t

a p i n c h

a d d

& t h e n

b a k e

set the tins on a baking tray & put in the oven for 15-20 mins, until the pastry is golden & the filling has puffed up

w i t h f r i e n d s

g a t h e r

& s h a r e

n o t e s

k i t c h e n

makes 8 miniature tarts prep time: 40 mins cooking time: 15-20 mins

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created by Skye McAlpine

Food & La Dolce Vita at frommydiningtable.com instagram.com/skye_mcalpine pinterest.com/SkyeMcalpine

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