Chard and Parmesan Tart with Oat and Carrot Crust
This reciepe was first posted by our friends over at Growing Communities. It looks delicious and fitting for a meal with friends.
- 100g carrots
- 100g rolled oats
- 100g butter
- 100g wholemeal flour
- 1 tablespoon baking powder
- pinch of salt
- 1 bunch chard
- 2 tablespoon olive oil
- 2 onions
- 2 crushed garlic
- 2 large eggs
- parmesan or alternative, to taste
- 50 ml milk
- sprig of parsley, finely chopped
- salt and pepper
Shred the carrots. 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.
You'll need a 24cm diameter tart tin.