Swiss Chard Tart with Pesto
By: Sammy Jones
This modern twist on the classic Swiss chard tart (cholera) brings a contemporary approach to traditional flavours. The delicate layers of filo pastry combined with a vibrant Swiss chard pesto create a delightful savoury tart perfect for a sophisticated lunch or dinner.
Ingredients
8 sheets filo pastry
2 cups Swiss chard, chopped
1/3 cup pine nuts
2 tsp minced garlic
¼ cup grated parmesan
¼ cup Gruyère cheese
Zest 1 lemon
1/3 cup olive oil
Salt & pepper, to taste
2 tbsp melted butter
Method
Preheat oven to 190°C.
In a food processor, combine Swiss chard, pine nuts, garlic, parmesan, Gruyère, lemon zest, olive oil, salt and pepper. Pulse until you get a pesto-like consistency.
Lay 1 sheet of filo pastry on a baking sheet, brush lightly with melted butter and repeat layering with the remaining sheets, brushing butter between each layer.
Spread the Swiss chard pesto evenly over the top layer.
Bake for 20-25 mins or until the filo pastry is golden and crisp.
Let it cool for a few mins, then slice into squares or wedges to serve.
Tip: For a richer taste, consider adding a sprinkle of crumbled goat’s cheese or feta to the pesto mixture before spreading it on the filo pastry.
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