Swiss Chard Tart

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water). Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 350°F. Line a 9" tart tin with removable bottom. 

Roll out 2/3 of the dough on a floured surface, until it is almost twice as wide as the diameter of the pie tin. Line the base and sides of the tin. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork.

Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 10-15 minutes, until the pastry is pale golden. Remove from the oven, discard the beans and paper and set aside to cool.

For the filling: heat the oil in a pan and cook the onions until completely softened. Add the Swiss chard stalks and cook for 3 minutes, then add the leaves and cook until tender. Season and leave to cool.

Roll out the remaining pastry to a circle large enough to cover the pie.

Mix together the eggs, cream and cheeses and season well. Spread the chard and onion over the base of the tart and pour the egg mix over.