Recipe: Tart with chard, cantal cheese and ham

Name: Tarte aux blettes cantal et jambon
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 6 portions
Ingredients: 1 abaisse ronde de feuilletage pur beurre; 200 g de très jeunes pousses de blettes (du jardin si possible) bien lavées et émincées *; 150 g de jambon à l'os artisanal taillé en gros lardons; 100 g de cantal entre 2 sans la croute et taillé de même; 50 g de noix juste concassées; 50 g; 20 cl de crème liquide (30%); 3 œufs de ferme entiers; sel fin, poivre du moulin et une râpure de muscade.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (14 reviews) Other dishes

Prep 20 min

Cook 45 min

Rest 1h

Total 2h05

Servings 6 serv.

Ingredients for 6 servings

1 round sheet of pure butter puff pastry
200 g of very young chard shoots (from the garden if possible) well washed and sliced *
150 g of artisanal bone-in ham cut into thick lardons
100 g of cantal between 2 without the rind and cut the same way
50 g of walnuts just crushed
50 g
20 cl of liquid cream (30%)
3 whole farm eggs
fine salt, freshly ground pepper and a grating of nutmeg.

Step-by-step directions

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 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.