Swiss Chard Tart with Pesto 

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.