Chard Tart with Bacon

Chard Tart with Bacon

Chard Tart with Bacon

Just follow the simple steps below to prepare a mouthwatering chard tart with bacon, perfect to be served for brunch.

November 7, 2018

Type of dish

serves for


total time

2 HR 40 MIN


150 g, floury, peeled
2 tbsp, fresh, or 1 tsp dried yeast
220 g
250 ml
100 g , well-mashed with a fork
125 g, grated
1 tbsp
1 small, diced
300 g, sliced into strips, reserving some for garnish
1, finely chopped
4, rashers streaky
50 g, grated
for the tin
for the tin


How to make a tasty chard tart with bacon

  • Boil the potatoes in salted water for around 30 minutes then drain and allow the steam to evaporate.
  • Press through a potato ricer while still hot.
  • Mix the yeast with 100 ml lukewarm water until smooth.
  • Add to the potato mixture together with the flour, nutmeg and a little salt and knead to a smooth dough.
  • Cover and leave in a warm place for 30 minutes to rise.
  • Whisk the eggs with the crème fraîche and add the milk.
  • Stir in the Roquefort and Emmental and season with salt and ground black pepper.
  • Grease a springform tin with butter and coat with flour.
  • Line the tin with the dough, first using your fists to press it into the tin then using your fingertips to spread it out.
  • Finally form a lip 3-4 cm high and leave to prove for a while longer.
  • Heat 1 tbsp oil in a pan and fry the vegetables.
  • Drain off the juices and tip the vegetables onto the dough.
  • Spread the Roquefort mixture evenly over the vegetables on the base of the tart.
  • Scatter over the Gouda and top with the bacon.
  • Put the tin in a cold oven set to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for 35-40 minutes.
  • Cover the surface with aluminium foil if it starts to brown too much.
  • Serve the finished chard tart garnished with the reserved chard.

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