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Pastry
| Ingredients | Grams | Baker's % |
| All-purpose flour | 85.3 | 100 |
| Unsalted butter | 70 | 82.4 |
| Egg yolk | 14.2 | 16.6 |
Filling
| Ingredients | Grams | True % |
| Extra virgin olive oil | 14 | 1.8 |
| Onion, finely chopped | 110 | 14.5 |
| Sea salt | as needed | - |
| Garlic cloves | 6 | 0.8 |
| Rosemary | few sprigs | - |
| Swiss chard | 255 | 33.6 |
| Gruyere cheese, grated | 142 | 18.7 |
| Ground black pepper | 142 | 18.7 |
| Heavy whipping cream | as needed | - |
| Large eggs | 90 | 11.9 |
Preparation
For the pastry, rub the flour and butter together until the mixture forms fine crumbs. Swiss Chard and Gruyère Tart
Lightly beat the egg yolk with 1 tablespoon of cold water. Swiss Chard and Gruyère Tart
Add to the crumbs and bring together to form a soft dough. Add extra water if too dry. Swiss Chard and Gruyère Tart
Wrap in plastic wrap and chill for 1 hour. Preheat the oven to 350°F (180°C). Swiss Chard and Gruyère Tart
On a floured work surface, roll the pastry out to a large circle around 1/8in (3mm) thick. Swiss Chard and Gruyère Tart
Lift the pastry carefully, using the rolling pin to help you, and place it into the tart pan. Swiss Chard and Gruyère Tart
Push it in with your fingers. The pastry should overlap the sides by at least 3/4in (2cm). Swiss Chard and Gruyère Tart
Prick the bottom all over with a fork and line with parchment paper. Swiss Chard and Gruyère Tart
Weigh the parchment down with baking beans. Place the pastry shell on a baking sheet. Swiss Chard and Gruyère Tart
Bake in the center of the oven for 20–25 minutes. Remove the beans and paper. Swiss Chard and Gruyère Tart
Bake for 5 more minutes to crisp the bottom. Leave to cool and trim the edges with a knife. Swiss Chard and Gruyère Tart
Meanwhile, heat the oil in a pan over low heat. Add the onion and a pinch of salt. Swiss Chard and Gruyère Tart
Cook the onion until soft. Add the garlic and rosemary and cook for a few seconds. Swiss Chard and Gruyère Tart
Coarsely chop the Swiss chard and add to the pan. Stir for about 5 minutes until it wilts. Swiss Chard and Gruyère Tart
Set the pastry shell on a baking sheet and spoon in the onion and chard mixture. Swiss Chard and Gruyère Tart
Sprinkle over the Gruyère cheese, and scatter with the feta. Season well. Swiss Chard and Gruyère Tart
With a fork, mix together the cream and the 2 eggs until well combined. Swiss Chard and Gruyère Tart
Carefully pour the cream and egg mix over the tart filling. Swiss Chard and Gruyère Tart
Bake for 30–40 minutes until golden. Leave to cool before releasing from the pan. Swiss Chard and Gruyère Tart
Serve warm or at room temperature. Best eaten the same day. Can be chilled overnight.
