I've been baking a lot of sweet things, so I decided to switch things up and go to savory. Added bonus, this dish is vegetarian friendly.
Special Equipment: 9 inch (23cm) fluted tart pan with removable bottom, baking beans (pictured below)
For the pastry:
2/3 cup all-purpose flour, plus extra for dusting
5 tbsp unsalted butter, chilled and diced
1 egg yolk
For the filling:
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
few sprigs of fresh rosemary, leaves picked and finely chopped (about 1 tbsp)
9 oz (250 g) Chard (Swiss chard or rainbow chard) about 1 bunch
5 oz (125 g) Gruyere Cheese, grated
5 oz (125 g) feta cheese, cubed or crumbles
freshly ground black peper
3/4 cup heavy whipping cream
2 large eggs
1. In a bowl, rub the flour and butter together until the mixture forms fine crumbs, like damp sand. In a separate bowl, lightly beat the egg yolk with 1 tablespoon of cold water. Add the egg to the crumbs and bring together to form a soft dough. Add extra water if too dry. Wrap in plastic wrap and chill for 1 hour.
2. Preheat oven to 350 degrees F (180 degrees C). On a floured work surface, roll the pastry out to a large circle around 1/8 inch (3 mm) thick. Lift the pastry carefully, using the rolling pin to help, and place into the tart pan. Push it in with your fingers. The pastry should overlap teh sides by at least 3/4 inch (2 cm). Prick the bottom all over with a fork and line with parchment paper.
3. Weigh the parchment down with baking beans. Place the pastry shell on a baking sheet. Bake in the center of the over for 20-25 minutes. Remove the beans and paper. Bake for 5 more minutes to crisp the bottom. Leave to cool and trim the edges with a knife.
4. Heat the oil in a pan over low to medium heat. Add the onion and a pinch of salt. Cook the onion until soft, add the garlic and rosemary and cook for a few seconds. Coarsely chop the chard and add it to the pan. Stir for about 5 minutes until it wilts.
5. Spoon the onion and chard mixture into the pastry shell. Sprinkle over the Gruyere cheese, and scatter the feta. Add the black pepper for seasoning. With a fork, mix together the cream and 2 eggs until well combined. Carefully pour the cream and egg mix over the tart filing.
6. Bake for 30-45 minutes until golden. Leave to cool before releasing from the pan. Serve warm or at room temperature. Best if eaten the same day, can be chilled overnight.