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Just follow the simple steps below to prepare a mouthwatering chard tart with bacon, perfect to be served for brunch.
For the dough
For the filling
You will also need
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
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.