Swiss Chard, Cantal & Ham Tart golden and flaky

1 Spread your round of puff pastry on your mold then with a fork, prick the bottom, heading to the fridge for at least 30 minutes.

2 In a sauté pan, pour the butter then when it is melted, add your sliced chard, salt (lightly) and pepper then sweat slowly covered for 10 minutes then remove and let cool.

3 In a salad bowl, crack your eggs, then pour the cream, salt and pepper, then add the grating of nutmeg and blend for just 15 seconds.

4 Turn on your oven to 375°F (190°C) (th6+)

5 Take your tart out of the fridge then spread it with the chard hash, add the diced ham and cantal, then pour the cream over it.

6 Bake in the middle of the oven 35 to 40 minutes.

*If you use beautiful chard, then peel it, slice it then blanch it for five minutes.