Caroline Rimbert Craig’s chard tart | Taste of France®
Try the Chard Tart, a dish from Caroline Rimbert Craig’s Provence, The Cookbook. Made with fresh chard, sweet apple, and goat’s cheese…
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Ingredients
- Generous 2 cups (9½ oz/270 g all- purpose flour, plus extra for dusting)
- Good pinch of salt
- 9½ tablespoons 4% oz/ 135 g cold butter, plus extra for greasing
- I egg, beaten for brushing
- 3-4 tablespoons cold water
- 2 lb 1 kg chard
- 1 leek
- 3 tablespoons olive oil (plus extra for drizzling)
- 1 large sweet apple
- 4 eggs
- 3 sage leaves (finely chopped 2 sprigs of rosemary, leaves finely chopped)
- Generous 1/4 cup (200 ml crème fraîche)
- 1 teaspoon Dijon mustard
- 6½ oz 180 g goat cheese, crumbled or sliced
- Salt
- freshly ground black pepper
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