Chard and parmesan tart with carrot crust
Thursday, 5th January 2017 by Chen
chard parmesan tart recipe

You'll need a 24cm diameter flan tin.



For the crust: 

100g grated carrots

100g rolled oats

100g butter

100g wholemeal flour

1 tsp baking powder

pinch salt


For the filling:

small bunch of chard with stems chopped separately

2 tbs olive oil

2 chopped onions

2 crushed garlic cloves

2 large eggs, beaten

parmesan (or alternative) to taste

50 ml milk

sprig of parsley, finely chopped

salt and pepper



Mix the carrots, oats and butter.

In a separate bowl, mix the flour, baking powder and salt then add to the carrot mix and combine to form a dough.

Press it into your tin and chill in fridge for 1/2 hour minimum.

Bake in a hot oven, 200C/gas 6 for 15 minutes.

Heat the olive oil in a large pan and saute the onions slowly till they start to caramelise.

Add the garlic and chopped chard stalks,  and - a couple of minutes later - the chard leaves. Cook until the chard has wilted.

Put the chard mixture into a bowl and combine with the eggs, milk, parmesan, parsley, salt and pepper.

Pour into the tart crust and bake for a further 20 minutes at 180C.