2 Apr 2011

Another supper recipe for a spring evening

When I'm not writing, I work in PR and at Hampshire Farmers' Market we've been working with local environmental group, Greening Petersfield on developing great recipes made with farmers' market produce. This month's recipe is another spring/summer supper special is Goat's Cheese and Swiss Chard Tart. Visit the site for lots more recipes, market dates and great offers as well as for a PDF download of this recipe.
Goat's Cheese and Swiss Chard Tart 
Shortcrust pastry
150 gm plain flour
75gm butter
350 gm shallots
1 clove garlic
1 tbsp cooking oil
500 gm swiss chard
1 roll soft goats cheese (can use your favourite) from Nutknowle
Salt and Pepper
1. Light oven gas Mk 4,180 C
2. Make pastry. Rub together flour and fat until resemble breadcrumbs. Add a little water and gathe into a ball.
Roll out thinly (1/2 cm) on floured sur-face. Line a 10 inch flan tin. Put aside.
3. Chop shallots & garlic,. Pull chard leaves from stalks, chop stalks into 1cm lengths.
4. Fry onions until they go golden.
Add shallots, chard stalks & garlic. finish frying on gentle heat. Season with salt and pepper.
Remove from heat and allow to cool.
5. Add chard leaves and place in pastry case. Cut the goat’s cheese into chunks and place these on top of the vegetables, pushing them in slightly.
6. Cook for 30mins until golden
 Visit the HFM recipe page for a full colour pdf download with photo of this recipe.
Read Excerpts of This Last Summer and Sweet Seduction at http://www.tirraoro.com/preview.html

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