Recipe for chard, ricotta and mint tart by Alice Moireau
Today's recipe? Never mind the fresh spinach, I've decided to use Swiss chard for my tart. With ricotta cheese and mint, it's the perfect opportunity to give it a Provençal twist!
Recipe
For the filling: Roughly chop the Swiss chard (both the white and green parts), leeks, and onions. In a large pot, cook them in butter for 20-30 minutes, uncovered. Whisk together the milk, eggs, salt, and pepper, then stir in the crumbled ricotta cheese and chopped mint. Set aside.
Shortcrust pastry: Pour the flour and a pinch of salt into a large bowl. Make a well in the center and add the melted butter and the glass of water. Quickly mix everything together, without overworking the dough, to form a ball. Spread the dough by hand in a large tart tin.
To assemble: Arrange the chard, leeks, and onions on the pastry, then pour over the milk/egg/ricotta/mint mixture. Bake for 35-45 minutes at 180°C (350°F). It's ready!
