- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 25 minutes
- Effort: easy
- 500 g Swiss chard, preferably with thick stems
- 150 g back bacon
- 115 g gruyère cheese, finely grated
- 250 g ready-made shortcrust pastry
- 60 g parmesan, coarsely grated
- olive oil, for drizzling
1. Strip the chard leaves from their stalks. Bring a large pan of water to the boil and plunge the leaves into it. Count to 10, then remove with a slotted spoon and plunge the leaves into iced water briefly. Drain and squeeze dry, then roughly chop and put them into a bowl.
2. Chop the stalks roughly and blanch them in the same pan of boiling water for 3 minutes. Drain thoroughly and tip them into the bowl with the leaves. Season with pepper.
3. Cut the bacon into thin strips and fry gently for 5-10 minutes. Remove and mix into the chard stalks and leaves along with the grated gruyère.
4. Place a baking sheet in the oven and preheat the oven to 200C/180C fan/gas 6.
5. Roll out the pastry on a floured work surface and use it to line a 23cm loose-bottomed fluted flan tin. Line the pastry with foil or greaseproof paper and fill with baking beans. Place the tin on the hot baking sheet and bake blind for 10 minutes, then lift out the foil or paper and beans and return the pastry-lined tin to the oven for a further 5 minutes.
6. Remove from the oven and fill with the chard, bacon and gruyère mixture. Sprinkle the grated parmesan on top and drizzle over a little olive oil. Bake for 20-25 minutes or until the pastry is cooked and the top is nicely browned.
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