Comté Cheese and Chard Tart by Raymond Blanc - Luxury Restaurant Guide

Ingredients

• For the shortcrust pastry
• 200g plain flour
• 100g unsalted butter, diced, at room temperature
• 1 pinch sea salt
• 1 organic free-range medium egg
• 1 tbsp cold water
• For the filling
• 30g unsalted butter
• 2 medium Swiss chard stalks (200g), cut into 2cm batons
• 60ml water
• sea salt and freshly ground black pepper
• 2 organic/free-range medium eggs
• 100ml whole milk
• 100ml whipping cream
• 5 rasps of nutmeg (optional)
• 200g Comté cheese, grated
• For the garnish
• 1tbsp olive oil
• 200g of smoked streaky bacon, rind removed, diced
• 400g of small button mushrooms, trimmed
• 1tbsp of chopped, fresh, flat-leaf parsley