Chard and leek savoury tart (with wild herbs if you’re patient and lucky)

chard and leek savoury tart wild herbs dandelion

Ah, the good old days, when the thrifty householder could forage for dandelion leaves, borage and even nettles to make some delicious, local fare… 

Chard and leek savoury tart (with wild herbs if you’re patient and lucky)

chard and leek savoury tart wild herbs dandelion

Unfortunately, chez Rowe we sometimes need to be more pragmatic so we headed to the supermarket for some chard and leeks. Yes, this tart is pretty basic but all the more delicious for that reason.

For the filling we used 200g Swiss chard, 2 leeks (white part only), 60g grated parmesan cheese, olive oil and seasoning. For the pastry you will need 200g flour 00 grade, pinch of salt, 120ml water and 3 tbsp olive oil.

Get the filling ready first: roughly chop the chard (stems included but cut no longer than 1–2cm). Slice the leeks in half lengthwise, then cut about 1cm thick half-wheels. In a pan with some olive oil gently stir fry the chard until slightly softened and the moisture has evaporated – 10 minutes or so. Set aside.  Repeat with the leeks, then put the two cooked vegetables in the same bowl, season to taste, sprinkle with parmesan, mix well and set aside.

To make the pastry: combine flour, water, oil and pinch of salt, and mix until it comes together in a smooth ball. Place in a bowl, cover with a clean towel and let it rest for about half hour. This amount of pastry will be enough for a 23Ø tin. Divide the pastry, roll out one piece and line the tin, letting the pastry overhang slightly. Fill with the chard/leek mixture and flatten well to spread evenly. Roll out the other half of the pastry and cover the mixture. Pinch the pastry together along the edge (remove any excess pastry: you just want to bring it together). Prick the top layer in several places to allow moisture to escape and bake in a pre-heated oven at 200C for 45–50 minutes until the pastry is cooked and golden.

Remove from the tin, let cool and… enjoy!

Fair enough, this version may not have the true taste of the wild, but it’s still delicious! A perfect packed lunch too. So keep foraging Salmon: either way this tart is well worth the effort.