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Caption: - 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|
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Caption: w i n t e r b a k i n g the joy of
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Caption: 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
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Caption: & 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
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Caption: 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
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Caption: 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
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Caption: & 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
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Caption: o f s a l t a p i n c h a d d
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Caption: & 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
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Caption: w i t h f r i e n d s g a t h e r & s h a r e
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Caption: 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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Caption: _______ created by
Skye McAlpine Food & La Dolce Vita at
frommydiningtable.com
instagram.com/skye_mcalpine
pinterest.com/SkyeMcalpine